Watergate Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple
1 (3 1/2 oz.) box instant pistachio pudding mix
1 (9 oz.) container nondairy whipped topping
1 c. miniature marshmallows
1/2 c. finely chopped pecans or walnuts
additional whole walnuts or pecans for garnish (optional)

Preparation

Drain pineapple and reserve syrup.
Place pudding mix in a large bowl.
Add about 5 tablespoons of pineapple juice to make a soft paste (and pudding mix turns a bright green).
Mix well.
Add drained pineapple; mix.
Add whipped topping, marshmallows and chopped nuts; mix well until mixture is fluffy and increases in volume.
Refrigerate until thoroughly chilled.
Serve as a salad or dessert.
Makes 8 or more servings.