Pistachio Pineapple Dessert – Watergate Salad Dessert Recipe for Easter
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.
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!