I’ll admit, this recipe didn’t come from a Eudora cookbook. But I will say – it’s so iconic that I’m sure it was a staple around here in the ‘70s. You all may have noticed by now, Jell-O is a major theme here in this column.
So I come to you with a very time-relevant recipe: Watergate Salad. As we near the 50th anniversary of President Richard Nixon resigning over this infamous American scandal, why not “celebrate” the occasion with the event’s namesake.
The recipe seems to be another result of the instant gelatin craze that created the boom in these kinds of recipes, and around the time of the major presidential scandal. But why would Jell-O want their dessert to be connected to this delicious dessert? Well, I’m not entirely sure, but the marketing worked because we all know it as that today, don’t we?
According to NPR, rumors were spread that the salad was a speciality of the Watergate hotel restaurant, but this was never proven. The salad’s predecessor, a green pistachio pudding Watergate cake, was actually the original scandal-named dessert, it seems.
A month after Nixon resigned, a newspaper in Maryland declared the cake “the newest thing on political and not-so-political menus,” NPR reported. The dish was credited to Christine Hatcher, who got the recipe from a friend who got it from a friend. Hatcher said it got its name because of all the nuts in it, and others joked it got its name because it also had a cover-up, the article said.
While this recipe does not have a traditional Jell-O, it does have the famous instant pistachio pudding. It was actually difficult to find a Target location with this type of pudding in stock, but luckily, against all odds, here we are. I love pistachio ice cream so I knew this would be a great treat.
Also, I want to recognize how out of the loop I am with this recipe. I’m 23, so don’t blame me. I’ve just never had it or even had the pleasure of seeing it in the flesh. I will say the color is also just divine.
This recipe is everything you need. I’m sure this isn’t the first time I’ve said it and it won’t be the last, but if there is Cool Whip, I am there.
The ingredients are fun, different and very fitting for the theme of this column. The crushed pineapple was the only thing that threw me for a loop, but it honestly was quite subtle, and added a really fun jelly texture that didn’t even register as pineapple when eating it.
If you’re someone who has texture aversions, this may not be one of your favs. It’s got crunch from the nuts, sponginess from the marshmallows and the jellyness from the pineapple.
I know these recipes get a lot of flack for being “gross” or tasting like they’re from your grandma’s kitchen. I am here to flip that narrative. I am a Gen Z, doing my due diligence to actually give these things a shot, because obviously they were a common name across the nation for a reason. Trends always cycle back, so when they do, I will be on the frontlines defending these silly little Jell-O recipes.
Here’s the recipe, they’re all pretty much the same but this one is from Allrecipes.
1 (3.4 ounce) package instant pistachio pudding mix
1 (8 ounce) can crushed pineapple, with juice
1 cup miniature marshmallows
½ cup chopped walnuts
4 ounces frozen whipped topping, thawed
Gather all ingredients. Combine crushed pineapple with juice, instant pudding mix, mini marshmallows, and walnuts in a large bowl. Mix until well combined.
Fold in whipped topping, then chill for 1 to 2 hours before serving.
When ready to serve, garnish with crushed pistachios and maraschino cherries. Enjoy!
Reach reporter Sara Maloney at [email protected].
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