Vegan Watergate Salad Pie

Vegan Watergate Salad Pie

Watergate Salad looks like one of those retro desserts you would find in a Better Homes and Gardens cookbook from the 70's or on the set of Edward Scissorhands. Regardless, I made it in a pie form, well because PIE is the best. It is essentially Pistachio pudding, pineapple, So Delicious Coco Whip, and and All Natural Dandies Mini Marshmallows.


  • 1 10 oz bag of Dandies Mini Marshmallows
  • 1 Package Jello pistachio pudding mix
  • 1 Tub of So Delicious Coco Whip
  • 1 Can of diced pineapple or 1 cup fresh diced pineapple
  • 1 Package Vanilla Oreo’s
  • 2 Tbsp Earth Balance
  • 1 Can coconut cream
  • 1 Cup non dairy milk
  • 1/4 Cup toasted coconut (optional, garnish)
  • 1/4 Cup chopped pistachios (optional, garnish)
  • Maraschino cherry (garnish)


For the crust:

Preheat oven to 375 degrees.In a food processor blend Oreo’s with 2 Tbsp Earth Balance. Press mixture into a greased pie pan and bake for 10 minutes. Set crust aside to cool completely.

For the pie:

In a stand up mixer, combine pudding mix with non dairy milk and coconut cream. Stir in pineapple chunks and marshmallows. Let set for 5 minutes in the refrigerator. Spread pudding into the crust. Dollop the So Delicious Coco Whip in a pattern that makes you happy, or just spread an even layer on top. Sprinkle with toasted coconut, a handful of Dandies Mini Marshmallows and chopped pistachio pieces. Don’t forget to add that cherry on top!

Follow us on Instagram, Twitter, Pinterest and Facebook for more tasty vegan tips and recipes.

One clap, two clap, three clap, forty?

By clapping more or less, you can signal to us which stories really stand out.