Pistachio Mousse - cooking recipe

Ingredients

1 (16 oz.) container Cool Whip
1 small (4 serve size) pkg. Jell-O pistachio instant pudding
1 (20 oz.) can crushed pineapple (in its own juice)
1 small can mandarin oranges (in its own juice)
1/2 lb. mini chocolate chips (optional)

Preparation

Let Cool Whip topping sit out at room temperature for about 1 hour.
In a large bowl, fold in pudding (uncooked), crushed pineapple with juice and mandarin oranges with half juice. Reserve 5 slices for garnish.
Once all ingredients are folded in, blend in slowly the Cool Whip topping. Do not whip or beat or it will become watery.