Ambrosia Salad - cooking recipe

Ingredients

1 small pkg. instant pistachio pudding
1 (16 oz.) can chunky pineapple
1 (8 oz.) can crushed pineapple
1 c. shredded coconut
1 c. chopped pecans
12 to 16 oz. Cool Whip, thawed
1 c. miniature marshmallows

Preparation

Combine pineapple, including juices. Sprinkle pudding mix over the pineapple. Let sit for a few minutes. Gently mix in the coconut and pecans. Blend in the Cool Whip and marshmallows. Refrigerate for at least 2 hours to let flavors blend. Then serve.