Watergate Salad - cooking recipe

Ingredients

1 can (20 oz.) crushed pineapple (if unsweetened, sugar may be added)
1 box (3 1/2 oz.) instant pistachio pudding mix
1 container (8 or 9 oz.) nondairy whipped topping
1 c. miniature marshmallows
1/2 c. finely chopped pecans or walnuts

Preparation

Drain pineapple and save the juice.
Place pudding mix in a large bowl.
Add all pineapple juice.
Mix well, add drained pineapple, topping, nutmeg, and marshmallows.
Mix well, until mixture is fluffy and increased in volume.
Refrigerate until thoroughly chilled.