Pistachio Salad - cooking recipe

Ingredients

1 (4 serving size) box pistachio instant pudding
1 (16 oz.) can crushed pineapple
1 c. miniature marshmallows
1 (8 oz.) Cool Whip

Preparation

Put pineapple and juice in a large bowl; add pudding and mix well.
Stir in marshmallows and fold in Cool Whip.
Keep refrigerated.
Makes 10 servings with 1 gram of fat per serving.