Watergate Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
1 (3 oz.) pkg. pistachio instant pudding mix
1 1/2 c. miniature marshmallows
1/2 c. chopped pecans
8 to 16 oz. whipped topping

Preparation

Drain pineapple, reserving juice.
Combine pudding mix and reserved juice in bowl.
Add pineapple, marshmallows and pecans; mix well.
Fold in whipped topping gently.
Chill until serving time.
May add 1/2 cup chopped nuts.