Watergate Salad - cooking recipe

Ingredients

1 container (8 oz.) frozen whipped topping
1 pkg. instant pistachio pudding mix
1 can (20 oz.) crushed pineapple, undrained
1 1/2 c. miniature marshmallows
1/2 c. chopped nuts

Preparation

Blend dry instant pudding into whipped topping and mix well. Add crushed pineapple along with its juices.
Fold in marshmallows and nuts.
Refrigerate about 2 hours.