Mary'S Pineapple Walnut Salad - cooking recipe

Ingredients

8 oz. container whipped topping
1 small pkg. instant vanilla pudding mix
1 large can pineapple tidbits, drained (save juice)
1/3 cup walnuts, chopped

Preparation

Mix the pudding and whipped topping until the pudding is totally dissolved; adding as much of the pineapple juice as needed to make it smooth and creamy.
Add pineapple and walnuts and mix. Cover and refrigerate.
This can be made a day ahead of time and it keeps well.