Watergate Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
1/2 c. chopped pecans or walnuts
1 c. miniature marshmallows
1 (9 oz.) nondairy whipped topping
1 (3 1/2 oz.) box instant pistachio pudding mix

Preparation

Drain pineapple and reserve juice.
Place pudding mix in large bowl.
Add about 4 tablespoons of the pineapple juice to make a soft paste.
Mix well.
Add drained pineapple, whipped topping, marshmallows and chopped nuts.
Mix well until mixture is fluffy and increases in volume.
Refrigerate until chilled.