Watergate Salad - cooking recipe

Ingredients

1 large pkg. pistachio pudding
1 20 oz. can crushed pineapples
1 large container cool whip
1/2 c. miniature marchmallows

Preparation

In a large bowl mix pudding crushed pineapples.
Add cool whip and marchmallows.
Mix well and chill before serving.
Keep refrigerated.
Serves 8 to 10.