Pistachio Fluff

This scrumptious Pistachio Fluff a.k.a. Watergate Salad, is a vintage fruity dessert that you're sure to find yourself making over and over again. The simple preparation and pistachio flavor combined makes it impossible to resist.

Easy Pistachio Fluff Recipe (Watergate Salad)

This yummy green pistachio fluff was all the rage in the 70's. It was the star of potluck gatherings nationwide. Partly because of it's whimsical name, but primarily because it's so darn delicious. I've heard it called by other names as well, things like "green stuff" and "seafoam salad" and even more funny nicknames given to it by families.  It's one of those conversation starters that families like to ridicule, but secretly love to eat. In my opinion, no matter what it's called it all spells delicious in my book.

How to Make the BEST Pistachio Fluff Recipe

The origin of the whimsical name "Watergate Salad" was continually a source of friendly debate. People were constantly asking; is it a salad or a vintage dessert? Regardless of the origin of the name, this fluffy green delight is more of a dessert than a salad. I might also add, that it’s good to the very last mint green spoonful. It's perfection for picnics, potlucks or when you need something sweet in a hurry. The only hard part is waiting for it to chill before indulging.

• Ingredients  you'll need to make Pistachio Fluff: Chopped pistachios, pecans or walnuts, instant pistachio pudding mix, crushed pineapple, mini marshmallows and cool whip.
• Kitchen tools you'll need: A medium mixing bowl, measuring cups, large non stick spatula for stirring and folding the whipped topping into the mixture.
• When making fluff, follow the directions in the recipe and no the instructions on the box of instant pudding.
• There's no need to drain the crushed pineapple before adding it to the remaining ingredients.
• This recipe is made using thawed frozen whipped topping such as Cool Whip or a similar private label store brand. You could used whipped cream however it's not as stable as whipped topping and there's no need to go to the trouble.
• If you want to make homemade Whipped Cream: Pop the bowl and beaters from a mixer into the freezer for 15-20 minutes. Once chilled add 1 pint of heavy cream to the bowl along with 1 teaspoon of vanilla extract. Beat with the mixer on medium-high speed while gradually adding ¼-1/3 cup of granulated sugar. The amount can be adjusted to your taste. Chill until serving. Fresh whipped cream should be used the day it's made. This will yield around 4 cups of whipped cream.
• The mini marshmallows always soften once they're mixed with the remaining ingredients. This is normal and doesn't mean that anything went wrong.
• Store Pistachio Fluff in an airtight container chilled in the refrigerator for up to 5 days.

More Easy Desserts and Fluff Recipes to Make

• Cherry Pie Fluff which isn't only delicious, but pretty to look at due to its light pink color.
• Chocolate Drizzled Caramel Apple Fluff a no bake candy bar and apple extravaganza with salted peanuts, caramel and chocolate sprinkled throughout.
• Serve this Banana Pudding Dip with vanilla wafers for dipping.
• Cranberry Fluff is a holiday version that makes a delicious addition for Thanksgiving and Christmas.
• Hawaiian Pineapple Coconut Fluff my homage to island life in edible form.
• This Blueberry Fluff recipe from Real Housemoms

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Helpful Kitchen Items:

• Kitchen Utensils
• Mixer
• Measuring Set
• Mixing Bowls

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Pistachio Fluff

Prep Time5 minutes mins

Chill time4 hours hrs

Total Time4 hours hrs 5 minutes mins

Course: Dessert, Salad

Cuisine: American

Keyword: pistachio-fluff-recipe, pistachios, watergate-salad-recipe

Servings: 8 servings

Calories: 224kcal

Ingredients

• ¾ cup chopped pecans, walnuts or pistachios toasted and divided
• 1 20 oz can crushed pineapple, with juice
• 1 3.4 oz box instant pistachio pudding mix
• 1 ½ cups miniature marshmallows
• 1 8 oz container whipped topping, thawed plus additional for garnishing, if desired

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350°F. Spread nuts in a single layer on a baking sheet. Toast in the oven for 6-8 minutes. Set aside to cool.
• In a medium size mixing bowl, using a large spatula, mix together pineapple and pistachio pudding mix. Stir until the pudding mix is completely dissolved.
• Stir in marshmallows, ½ cup chopped nuts and container of whipped topping. Gently fold by hand until fully combined.
• Cover and chill for at least 4 hours.
• Serve with a dollop of whipped cream garnished with reserved ¼ cup nuts.

Nutrition

Serving: 1serving | Calories: 224kcal | Carbohydrates: 26g | Protein: 1g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 183mg | Potassium: 43mg | Fiber: 1g | Sugar: 17g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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