Description

A retro twist on the classic Watergate salad, this no-bake pie blends pistachio pudding, pineapple, whipped topping, and marshmallows into a creamy, dreamy chilled dessert in a graham cracker crust.

Ingredients

1 (3.4-ounce) box instant pistachio pudding mix

1 (20-ounce) can crushed pineapple in juice, undrained

1 cup miniature marshmallows

1/2 cup chopped walnuts or pecans

8 ounces whipped topping (like Cool Whip), thawed

1 prepared graham cracker crust (9-inch)

Additional whipped topping and chopped nuts for garnish (optional)

Maraschino cherries for topping (optional)

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Instructions

In a large bowl, stir together the pistachio pudding mix and crushed pineapple (with juice) until fully combined.

Fold in the miniature marshmallows and chopped nuts.

Gently fold in the whipped topping until the mixture is creamy and evenly mixed.

Spoon the filling into the prepared graham cracker crust and smooth the top.

Refrigerate the pie for at least 4 hours, or until set.

Before serving, garnish with additional whipped topping, nuts, and maraschino cherries if desired.

Prep Time: 10 minutes
Chilling Time:: 4 hours
Category: Dessert