Watergate Salad - cooking recipe

Ingredients

1 large can crushed pineapple, drained
2 (3 oz.) pkg. instant pistachio pudding mix
1 (12 oz.) container nondairy whipped topping
2 c. miniature marshmallows
1 c. chopped pecans

Preparation

Drain pineapple and reserve juice.
Place pudding mix in a large bowl.
Add enough pineapple juice to make a soft paste and pudding mix turns a bright green color.
Mix well.
Add drained pineapple and remaining ingredients.
Mix well until fluffy. Refrigerate until thoroughly chilled.