Place a medium fine mesh strainer over a large measuring cup. Drain the pineapple and reserve the crushed pineapple in the strainer until ready to use.
In a large bowl add the pudding mix.
Stir in the pineapple juice until combined.
Add the crushed pineapple, marshmallows, pecans, and coconut.
Mix until combined and all of the marshmallows are coated in the pudding mixture.
Fold in the Cool Whip.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours and up to 2 days.
Spoon the salad into serving dishes and garnish with cool whip, maraschino cherries, and pecans.
Video
Notes
You can even use this Watergate Salad recipe as frosting! Just exclude the mini marshmallows, and you’re good to go!
Instead of pecans, you can use chopped unsalted pistachios or chopped walnuts.
Sometimes I like to add 2 small cans of drained Mandarin orange into this salad, too. I especially like doing this for Christmas.
For the holidays, I like to punch up the green color of this salad by adding 1-2 drops of green food coloring during step 2 of the recipe below.