Pistachio Salad - cooking recipe

Ingredients

1 (3 3/4 oz.) box pistachio instant pudding and pie filling
1 (15 1/2 oz.) can crushed pineapple
1 (12 oz.) container nondairy whipped topping

Preparation

Empty package of pudding into bowl. Drain juice from pineapple over pudding and mix well. Add pineapple and whipped topping; mix well. Can be served frozen or unfrozen. Yield: 6 servings.