Watergate Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple, drained
1 (4 oz.) pkg. pistachio pudding
1 (12 oz.) carton whipped topping
1 small (16 oz.) bag miniature marshmallows
3/4 c. chopped pecans
green food coloring (optional)
coconut (optional)

Preparation

In
a
large
bowl,
combine pineapple and dry pudding. Add food
coloring,
if
preferred.
Mix
in whipped topping, marshmallows and nuts.
Add coconut, if preferred.
Stir until well mixed.
Spread in flat type bowl or pan.
Keep in refrigerator until ready to serve.