Watergate Pistachio Salad - cooking recipe

Ingredients

1 (3 1/2 oz.) pkg. instant pistachio pudding mix
1 (20 oz.) can crushed pineapple (not drained)
2 1/2 c. miniature marshmallows
1 (9 oz.) whipped topping

Preparation

Mix dry pudding with the crushed pineapple with its juice. Fold in marshmallows and whipped topping.
Refrigerate overnight. Serve in a pretty bowl and garnish with well drained maraschino cherries.