Pistachio Salad - cooking recipe

Ingredients

16 to 20 oz. can crushed pineapple, undrained
1 pkg. instant pistachio pudding and pie filling
9 oz. carton Cool Whip, thawed
1/2 c. miniature marshmallows
1/2 c. nuts

Preparation

Mix together pineapple and pie filling until thoroughly blended. Fold in the Cool Whip and marshmallows. Sprinkle nuts on top. Refrigerate 3 to 4 hours before serving.