Pistachio Pudding Salad (Aka Watergate Salad) - cooking recipe

Ingredients

1 (3 ounce) box instant pistachio pudding mix (*See note)
1 (20 ounce) can crushed pineapple, drained well
5 drops green food coloring (optional)
12 ounces Cool Whip, thawed
3 cups miniature marshmallows
1/4 cup chopped walnuts

Preparation

In a large bowl, add the pudding and well drained crushed pineapple; mix well.
Stir in the food coloring; mix it in thoroughly.
Fold in the Cool Whip; be sure to blend it in thoroughly.
Stir in the marshmallows, and then the walnuts.
Cover the bowl, and chill in the refrigerator for a while, until ready to serve.
*Note: I usually make this salad the night/day before I'm going to serve it; this way it chills up nicely in the fridge. Also, I did use one (3.4 oz.) box of instant pudding mix for this recipe. I see Recipezaar would not let me post the exact ounces of pudding I used, when posting this recipe.