The Pistachio Pineapple Dessert recipe takes the classic Watergate Salad and turns it into a delicious layered dessert with a buttery graham cracker crust and a fluffy whipped topping layer.
Whether you’re fixin’ this up for Easter, a summer BBQ, or just because you need a sweet, creamy bite of nostalgia, this Pistachio Pineapple Dessert is always a hit. That graham cracker crust and extra whipped topping take it over the top, y’all!
Ingredients for Pistachio Pineapple Dessert
This creamy, no-bake Easter dessert is made with just a few simple ingredients that come together for a nostalgic, fluffy treat!
- Graham Cracker Crust – A buttery, crunchy base that complements the creamy filling. You can bake it for 10 min or make it a no-bake dessert.
- Instant Pistachio Pudding Mix – The key ingredient that gives this dessert its signature pistachio flavor and vibrant green color.
- Cream Cheese – The cream cheese adds a delightful creaminess to the dessert that really takes it over the top. I recommend full-fat cream cheese for this recipe.
- Crushed Pineapple (with juice) – Adds a sweet, tropical flavor and keeps the filling moist and refreshing.
- Whipped Topping (Cool Whip or Homemade Whipped Cream) – Makes the filling extra light and fluffy.
- Mini Marshmallows – A classic Watergate Salad ingredient that adds a fun, chewy texture.
- Chopped Nuts (optional, but recommended) – Traditionally, pecans or walnuts are used for crunch and extra nutty flavor.
- Maraschino Cherries (for garnish) – A bright and festive touch, perfect for Easter and special occasions!
How to Assemble Pistachio Pineapple Dessert
This no-bake dessert comes together in just minutes!
1️⃣ Prepare the Crust: If making a homemade graham cracker crust, mix crushed graham crackers with melted butter and press firmly into a pie dish. Chill while preparing the filling.
2️⃣ Mix the Filling: In a large bowl, combine the pistachio pudding mix, cream cheese, and crushed pineapple with its juice. Stir until well blended.
3️⃣ Fold in the Fluff: Gently fold in the whipped topping until smooth. Then, stir in the mini marshmallows and chopped nuts (if using).
4️⃣ Assemble the Dessert: Pour the creamy mixture into the prepared crust, spreading it evenly.
5️⃣ Chill & Set: Cover and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the dessert to firm up.
6️⃣ Garnish & Serve: Before serving, decorate with maraschino cherries and additional chopped nuts if desired. Slice, serve, and enjoy this nostalgic Watergate Salad Dessert at your Easter table!
Tips & Tricks
- Let it Chill! The longer it sits, the better it tastes. If you can, make it a day ahead for maximum flavor.
- Use Real Whipped Cream for a richer, homemade touch—just beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
- Pecans vs. Walnuts? Either works great, but pecans add that classic Southern crunch!
- Want It Extra Fluffy? Add an extra 1/2 cup of whipped topping for a lighter texture.
- Go Nut-Free: Skip the pecans for a nut-free version.
- Tropical Twist: Add 1/2 cup drained mandarin oranges or toasted coconut for an island-inspired treat.
- Extra Sweet? Mix in 1/2 cup of mini white chocolate chips!
How to Store Pistachio Pineapple Dessert
To keep your Watergate Salad Dessert fresh, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. For best results, keep it chilled until serving, as the creamy texture may soften at room temperature.
How to Freeze Pistachio Pineapple Dessert
Yes, you can freeze this Easter dessert! To do so:
- Wrap the entire dessert (or individual slices) in plastic wrap, then in aluminum foil to prevent freezer burn.
- Place it in an airtight container or freezer-safe bag.
- Freeze for up to 1 month for the best texture.
To serve: Let the pie thaw in the refrigerator overnight before serving. The texture may be slightly softer after freezing, but it will still be delicious!
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Pistachio Pineapple Dessert – Watergate Salad Dessert Recipe for Easter
Equipment
- Glass 8X8-inch Pan
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
Pistachio Pineapple Filling
- 8 oz cream cheese softened
- 3.4 oz instant pistachio pudding mix
- 20 oz crushed pineapple undrained
- 16 oz tub whipped topping (like Cool Whip) thawed, divided
- 1 cup mini marshmallows
- 1/2 cup shredded sweetened coconut optional
- 1/2 cup chopped pistachios optional
- Maraschino cherries for garnish optional
Instructions
- In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of an 8x8 baking dish, making sure it’s evenly spread. Let it chill in the freezer for about 10-15 minutes to firm up.
- In a large mixing bowl, beat the cream cheese and pudding mix together until light and fluffy. Mix in undrained crushed pineapple. Stir until the mixture begins to thicken.
- Gently fold in half of the whipped topping, along with the mini marshmallows, and coconut (if using).
- Spread the pistachio mixture evenly over the cooled graham cracker crust.
- Spread the remaining whipped topping evenly over the top of the pistachio layer, creating a smooth, creamy topping.
- Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, garnish with maraschino cherries and a sprinkle of extra pistachio for a beautiful finish. Slice and serve chilled. Enjoy!
