Watergate Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple and juice
1 pkg. pistachio instant pudding
1 (9 oz.) container Cool Whip
1 c. mini marshmallows
1 c. finely chopped pecans

Preparation

Combine pistachio mix and pineapple juice, plus fold in the whipped topping.
Mix in marshmallows and nuts.
Spoon into pretty bowl or 9 x 13-inch pan.
Refrigerate until ready to serve.