Watergate Salad - cooking recipe

Ingredients

1 C. milk
1 - 4 1/2 oz. container of whipped topping, thawed
1 - 3 1/2 oz. pkg. instant pistachio pudding
1 - 20 oz. can crushed pineapple, drained
1 C. miniature marshmallows
1/2 C. English walnuts, chopped

Preparation

In a large bowl, combine milk, whipped topping, and pudding; blend thoroughly. Fold in pineapple, marshmallows and walnuts. Pour into a serving dish. Chill.