Watergate Salad – Easter Sunday

Watergate Salad BreakfastI have an insanely sweet tooth, which is partly why I have settled into life in America so well. No matter where you go the next sugar fix is never far away. Pop into the drug store and a huge candy aisle awaits you, order a bacon and egg breakfast and it’ll come drizzled in maple syrup. Watergate Salad, however, is a sugary treat that still took me by complete surprise.

Watergate Salad Close UpI remember my bemusement as mom proudly placed the bowl of Watergate “Salad” onto the dinner table beside the meat and veg. Clearly mom had put the dessert out with dinner by mistake – “She’s gone mad!” I thought to myself. Remembering my manners I quickly composed myself and gave my husband a discreet glance to see if he too had spotted the deliberate mistake. Politely dodging the misplaced bowl of “salad”, I nearly choked on a mouthful of food when someone asked me to pass the bowl.

Watergate Salad Happy EasterHaving conducted some in depth “research”, I have discovered that I am not the only one to question the rightful place of this puzzling concoction, with some eating it as a side, while others re-name it ‘Pistachio Pudding‘ and serve it with cream for dessert.

 I’ll leave you to try the recipe and decide for yourselves. In the meantime, this Easter Sunday I will still be debating over when to eat my Watergate Salad, with the roast ham, or later with dessert.

Happy Easter!

To make Watergate Salad all you have to do is toss everything into a large mixing bowl, mix until it’s completely combined and chill in the fridge until it’s needed. Simple!

Watergate Salad Close Up

 To make this Watergate Salad Recipe I used the following equipment:

Followers in the UK, France, Germany, Italy, or Spain can now buy our favourite kitchen tools and gadgets at the Arugula & Rocket Cookshop on Amazon. Readers in the USA can purchase directly from the Tovolo website. 

Watergate Salad Recipe

  • Servings: 6-8
  • Difficulty: Easy
  • Print


9 oz Cool Whip
1 Packet of Pistachio Instant Pudding (3¾oz)
1 Can Crushed Pineapple, plus Juice (15-16oz)
1 Cup Mini Marshmallows
1 Cup Chopped Nuts
1 Tub Cottage Cheese, Small Curd (16oz)


Place all ingredients into a large bowl.

Mix until thoroughly combined.

Chill in fridge until desired.

Note: this recipe is best made the night before or in the morning of the day it is to be eaten.

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