Watergate Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple (do not drain)
1 box instant pistachio pudding
1 1/2 c. miniature marshmallows
1 (9 oz.) box whipped topping
1 c. chopped pecans or walnuts

Preparation

Mix pineapple (undrained) with the dry pudding mix.
Stir well. Add whipped topping, marshmallows and nuts.
Stir by hand.
Pour into dish or mold; chill.
May be served on lettuce as a salad or dessert.
Also can be frozen.
Serves 6 to 9 persons.