Watergate Salad
Recipe courtesy of Shaquay Peacock for Food Network Kitchen

Watergate Salad

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  • Level: Easy
  • Total: 4 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 8 servings
The combination of fresh whipped cream with pineapple and marshmallows makes this pistachio-flavored classic an enduring showstopper. Our version adds a bit of cream cheese to the whipped cream, providing a welcome tang to the sweet notes. Although the origin of the name might be cloudy (some say it was a newspaper that renamed Kraft's pistachio pineapple delight with the name of the famous Washington, D.C. hotel), no one will dispute its appeal at the dessert table.



  1. Slowly whisk the heavy cream into the cream cheese and confectioners' sugar in a large mixing bowl with an electric mixer until very smooth, then increase the speed to medium high and beat until medium-stiff peaks form.
  2. Combine the pineapple (with juice), pistachio pudding mix and 3/4 cup of the walnuts in a separate bowl until the pudding mix is dissolved. 
  3. Fold in the marshmallows and 2 cups of the whipped cream-cream cheese mixture until fully incorporated. Refrigerate until well chilled, at least 4 hours. 
  4. To serve, spoon into small bowls and top with the remaining whipped cream-cream cheese mixture, remaining 1/4 cup walnuts and the maraschino cherries. 

Cook’s Note

To cut down on prep time, use store-bought whipped topping instead of making the whipped cream-cream cheese mixture.