Watergate Fluff Pie
This remix leaves the confusing term "salad" behind and puts these delightful ingredients into a crumbly pie shell to create a tasty dessert that serves 6-8. Ingredients marked with a (v) can also be substituted with vegan versions. Note from Scott: To make the original salad version of this recipe, just change three simple things: 1) eliminate the pie crust, 2) use crushed pineapple instead of chunks and don't drain it, and 3) mix in the marshmallows with the rest of your mix. Chill and serve your salad.
Recipe Ingredients
- For the pie shell:
- - 4 heaping cups vanilla wafers (makes about 2 1/4 cups crumbs)
- - 6 tablespoons butter (v)
- For the filling:
- - 9 oz. tub of whip topping (v)
- - 20 oz. can pineapple chunks (drained)
- - 1 3.4 oz box of pistachio pudding
- - 1 cup shredded coconut (sweetened)
- - 1/2 cup toasted pecan pieces
- - 1/2 cup maraschino cherries (well drained)
- - 1 cup marshmallows (v)
Recipe Instructions
For the pie shell:
- Blitz the vanilla wafers in a food processor or crush them in a bag with a rolling pin. Do whatever it takes to break them down into crumbs.
- Add melted butter and stir until all the crumbs are coated.
- Dump the mixture into a 9-inch pie dish and press into the sides until the entire pan is lined with crumbs.
- Refrigerate for an hour.
For the filling:
- Soften the whip topping by letting it sit in the fridge for 30 minutes.
- Whisk in the pudding mix.
- Drain the pineapple and add it to the mix.
- Add coconut and pecans.
- Carefully fold in the cherries to make sure the juice doesn’t muddy the green color of the salad.
- Chill for an hour.
- Add the chilled mixture to your chilled pie crust.
- Add marshmallows to the top.
- You can slice and eat now, but if you chill everything together for another hour or two, it’s better. It’s EVEN more delicious if pop it into the freezer and let it par-freeze.