Pistachio Ambrosia - 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. nondairy whipped topping, thawed
1 c. mini-marshmallows

Preparation

In a large bowl, mix both types of pineapple and sprinkle pudding on top. Let it sit for a few minutes. Add nuts and coconut and then fold in whipped topping and marshmallows. Refrigerate for a minimum of 2 hours before serving.