Ingredients
Scale
1 (3.4 oz) box instant pistachio pudding mix
1 (20 oz) can crushed pineapple with juice (do not drain)
1 cup cottage cheese (blend for smoother texture if preferred)
8 oz whipped topping, thawed
1 1/2 cups mini marshmallows
1/2 cup chopped pistachios, plus extra for garnish
Maraschino cherries, for topping (optional)
Instructions
- Mix the pudding and pineapple: In a large bowl, combine the pistachio pudding mix with the crushed pineapple and its juice. Stir for about a minute until the mixture thickens and turns a beautiful pale green.
- Fold in the creamy elements: Add the cottage cheese and whipped topping. Gently fold with a spatula until smooth and fluffy. Toss in mini marshmallows and half of the chopped pistachios.
- Chill and serve: Cover the bowl and refrigerate for at least 1 hour. When ready to serve, scoop into dessert cups and top with the remaining pistachios and a cherry if desired.
Notes
This 5-minute watergate salad with cottage cheese is the ultimate no-bake dessert for any occasion.
You can make it up to a day in advance and store it covered in the fridge.
For extra smooth texture, blend cottage cheese before adding it.
Swap half the pineapple for mandarin oranges for a tropical twist.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 21g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg