To make pistachio salad, mix 1 20-ounce can of crushed pineapples with a 3-ounce package of instant pistachio pudding mix, an 8-ounce container of whipped topping and half of a 10.5-ounce bag of miniature marshmallows. Place the mixture in the refrigerator, and serve it once it's chilled.
Drain the can of pineapples prior to mixing, and substitute with a fruit cocktail or mandarin oranges if need be. For a nuttier flavor, add 1/4 of a cup of pecans, walnuts or pistachios. The nuts should be chopped and sprinkled on top just before serving. Add six to seven drops of green food coloring to make the dish a little more festive for holidays such as St. Patrick's Day. If you use 2 8-ounce containers of a whipped topping, keep the pineapple, instant pudding mix and marshmallow measurements the same, but double the measurements for the nuts.
The recipe makes eight to 12 servings depending on serving size. The official name for the dish is Watergate salad, a name it was given after a sous chef created the recipe in a Watergate hotel. Kraft also took credit for the recipe shortly after they began manufacturing instant pistachio pudding mix, naming the dish Pineapple Pistachio Delight.