Watergate Salad - cooking recipe

Ingredients

1 (3 3/4 oz.) pkg. pistachio instant pudding
1 (20 oz.) can crushed pineapple, drained
1 c. small curd cottage cheese
1/2 c. walnuts (coarsely chopped)
1 1/2 c. miniature marshmallows
1 (8 oz.) carton nondairy whipped topping

Preparation

Combine pudding mix and crushed pineapple.
Add cottage cheese, walnuts and marshmallows.
Fold in topping.
Refrigerate overnight.
Delicious.