Pistachio Puff Or Watergate Salad - cooking recipe

Ingredients

2 (3 1/2 oz.) pkg. instant pistachio pudding
1 (20 oz.) can crushed pineapple (undrained)
1 (12 oz.) container Cool Whip
2 c. miniature marshmallows (colored)
1/4 c. finely chopped walnuts, divided

Preparation

In a bowl, combine dry pudding and pineapple until well blended.
Fold in Cool Whip, marshmallows and half the nuts. Transfer into an 8 x 8-inch pan; sprinkle remaining nuts on top. Refrigerate for at least 2 hours, until set.
Makes 10 servings.