Pistachio Nut Salad-Dessert - cooking recipe

Ingredients

1 (3 1/2 oz.) box instant pistachio pudding mix
1 c. milk
1 (No. 2) can crushed pineapple, drained
1 c. small marshmallows
1/2 c. broken walnut meats
1 (8 oz.) container Cool Whip

Preparation

Mix together pudding mix and milk and heat 2 minutes.
Add pineapple, marshmallows and nuts.
Save some Cool Whip to frost top.
Fold in remaining Cool Whip.
Pour into an 8 x 11-inch loaf pan.
Refrigerate overnight.
Frost with remaining Cool Whip and sprinkle with finely chopped nuts.
At holiday time, can also top with red maraschino cherries.