Coconut Cream Salad - cooking recipe

Ingredients

1 (3 3/4 ounce) box instant coconut cream pudding mix (Vanilla instant pudding and pie filling is good also)
1 (20 ounce) can crushed pineapple, well drained
1 (9 ounce) container frozen Cool Whip Topping, thawed
1/2 - 1 cup shredded coconut
1/2 cup chopped walnuts (or any kind you desire)
1/2 - 1 cup mini marshmallows

Preparation

In a large bowl, mix instant pudding mix with crushed pineapple; mix well.
Add coconut, nuts and marshmallows; mix to combine.
Add Cool Whip; mix.
Refrigerate for 2 or more hours, before serving.
This mixture can be served in individual serving dishes or in a Graham pie shell.