Watergate Salad

1. 1
   mix · ~1 min

   Combine pineapple and pudding mix.

   1.Empty the entire can of crushed pineapple with its juice into a large mixing bowl.

   2.Sprinkle the dry pistachio pudding mix over the pineapple.

   3.Stir with a rubber spatula until the pudding mix is fully dissolved and the mixture thickens slightly, about 1 minute.

   TIPDo not drain the pineapple — the juice dissolves the pudding mix and creates the signature fluffy texture.
2. 2
   mix · ~2 min

   Fold in the whipped topping.

   1.Add the thawed whipped topping to the pineapple mixture.

   2.Fold gently with the spatula until no white streaks remain and the mixture is uniformly pale green.

   TIPBe gentle when folding — over-mixing deflates the whipped topping and makes the salad dense.
3. 3
   mix · ~1 min

   Add marshmallows and pecans.

   1.Add the mini marshmallows and chopped pecans to the bowl.

   2.Fold until evenly distributed throughout the mixture.
4. 4
   rest · ~60 min

   Chill before serving.

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This allows the flavors to meld and the texture to set properly.

   TIPFor best results, make this the night before — the marshmallows soften slightly and the salad becomes even creamier.
5. 5
   serve

   Give it a final stir and serve.

   Remove from the refrigerator, stir once more to recombine, and spoon into serving bowls.

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