Watergate Salad - cooking recipe

Ingredients

1 pkg. pistachio pudding and pie filling
1 medium can crushed pineapple
1 (12 oz.) Cool Whip
2 c. miniature marshmallows
1/2 c. pecans, chopped
1 small jar maraschino cherries, drained

Preparation

Combine pudding mix and pineapple with juice in medium bowl; stir well.
Gently fold in Cool Whip, marshmallows and nuts into pudding mix.
Add cherries and nuts.
Pour in casserole or mold; chill until set.