Watergate Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple, drained
1 (4 oz.) pkg. instant pistachio pudding mix
1 (12 oz.) carton whipped topping
1 small bag miniature marshmallows
3/4 c. chopped pecans

Preparation

In large bowl, combine pineapple and dry pudding mix.
Stir in whipped topping, marshmallows and nuts.
Mix well.
Spread into flat dish.
Refrigerate until ready to serve.
Serves 6.