Watergate Pudding - cooking recipe

Ingredients

1 box instant pistachio pudding
1 (8 oz.) container Cool Whip
1 (16 oz.) can crushed pineapple
2 c. miniature marshmallows

Preparation

In large bowl, mix together instant pudding and crushed pineapple (juice and all); stir in until well blended and then add Cool Whip.
Stir it well, then add the miniature marshmallows. Stir it well.
Pour into a 9 x 9 x 2-inch Pyrex dish and refrigerate for 2 hours.