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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.

Pistachio Fluff

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 easy Pistachio Fluff. (Scroll down for full printable recipe.)

  • Toast Pecans – 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.
  • Pudding – 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.
  • Mix-ins – Stir in marshmallows, ½ cup chopped nuts and container of whipped topping. Gently fold by hand until fully combined.
  • Refrigerate – Cover and chill for at least 4 hours.
  • Serve with a dollop of whipped cream garnished with reserved 1/4 cup nuts.
Step-by-step preparation images and ingredients to make Pistachio Fluff

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 1/4-1/3 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.
Pistachio Fluff

More Easy Desserts and Fluff Recipes to Make

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Helpful Kitchen Items:

Pistachio Fluff

Prep Time5 minutes
Chill time4 hours
Total Time4 hours 5 minutes
Course: Dessert, Salad
Cuisine: American, Southern
Keyword: pistachio-fluff-recipe, pistachios, watergate-salad-recipe
Servings: 8 servings
Calories: 224kcal

Ingredients

  • 3/4 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 1/2 cups miniature marshmallows
  • 1 8 oz container whipped topping, thawed plus additional for garnishing, if desired

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 1/4 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
Tried this recipe?Mention @melissassk or tag #melissassk!

4 Comments

  1. I have made this for years with pecan pieces. First I used it as a salad; then I started using it over pieces of angel food cake. It is very pretty.

  2. I LIKED THESE QUICK AND EASY THINGS. WILK TRY THIS ONE FOR SURE. LOVE THE WATERGATE SALAD,AND LOVE PISTASHIO. THANKS

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