Watergate Salad

How to Make Watergate Salad

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1. Put the dry pudding mix and the undrained pineapple in a large bowl and stir for 2 minutes, until the powder has dissolved and the mixture starts to thicken.

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2. In a separate bowl, whip the cream and icing sugar to firm peaks.

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3. Fold the whipped cream into the pineapple mixture in two additions, until just combined and no streaks remain.

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4. Fold in the marshmallows and pecans.

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5. Cover and chill for at least 1 hour, until firm and cold. Stir gently and serve in glasses or bowls.

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Tips for Making Watergate Salad

• Do not drain the pineapple. The juice dissolves the pudding mix and sets it, and drained fruit makes a dry, lumpy salad.
• Fold gently. Stirring hard knocks the air out of the cream and leaves the dessert flat and runny.
• Add the marshmallows and nuts just before you chill it. They soften a little as the salad stands, which is part of its charm, and some cooks fold them in just before serving for more bite.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Watergate Salad

• Barbecued ribs
• Baked ham
• Fresh fruit

Storing & Reheating Watergate Salad

Keeps in the fridge for up to 3 days. The marshmallows soften as it stands. Not suitable for freezing.

Watergate Salad FAQ: Common Questions

Watergate Salad Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.