Watergate Fluff is out-of-this-world good! This outrageous "salad" is made with Pistachio Pudding Mix, crushed pineapple, coconut, pecans, marshmallows and Cool Whip. It's so easy to whip together and everyone always comes back for seconds. If you enjoy fluff-type salads, this vintage side dish recipe is perfect for company or holiday dinners, potlucks, backyard BBQs or Family Reunions.
20oz. cancrushed pineapple undrained (I usually get with juice, not syrup)
1/2cuppecansor walnuts, chopped (measure after chopping) plus two tablespoons for the top
1cupshredded coconut
12oz. containerCool Whip
1 1/2cupsminiature marshmallows(I used the multi-colored marshmallows)
10maraschino cherriesor as desired
8oz. canpineapple ringsor fresh pineapple, if desired
Instructions
Combine the pistachio pudding mix and the can of undrained crushed pineapple in a mixing bowl.
Stir in 8-ounces of Cool Whip and combine well.
Add ¾ cup coconut, 1 cup miniature marshmallows and ½ cup chopped walnuts or pecans.
Pour ingredients into a trifle dish, parfait dish or glass serving bowl.
Sprinkle remaining coconut on top, then sprinkle with nuts and finally with remaining marshmallows.
Cut pineapple rings in half and place around the outer edge of the bowl or trifle dish.
Place maraschino cherries around the pineapple slices.
If using parfait glasses: place fluff mixture in glasses, garnish first with remaining cool whip, then sprinkle lightly with coconut, pecans and add a slice of pineapple ring and a maraschino cherry on top for garnish.
Notes
NOTE: You will not use all of the 8-ounce can of pineapple slices.
Recipe adapted from Jell-O, circa 1975. Now owned by Kraft/Heinz.