Watergate Salad - cooking recipe

Ingredients

1 (15 to 20 oz.) can crushed pineapple
1 (3 1/2 oz.) pkg. instant pistachio pudding
1 (9 oz.) container whipped dairy topping
1/2 c. chopped pecans
1 c. miniature marshmallows
1/2 c. maraschino cherries, cut in small pieces

Preparation

Put the pineapple with juice in bowl.
Stir in pudding until well mixed.
Stir in whipped topping, nuts, marshmallows and cherries.
Refrigerate.