Pistachio Salad-Pudding - cooking recipe

Ingredients

2 pkg. instant pistachio pudding
2 (No. 2) cans crushed pineapple
2 c. mini marshmallows
2 c. Cool Whip
crushed nuts

Preparation

Empty boxes of pudding into mixing bowl.
Add undrained pineapple; stir well.
Add marshmallows.
Fold in Cool Whip.
Mix well.
Pour into a 9 x 13-inch cake pan.
Sprinkle with chopped nuts.
Refrigerate at least 4 hours.