Blueberry Watergate Salad - cooking recipe

Ingredients

1 (3 1/2 ounce) package instant pistachio pudding mix
1 (20 ounce) can crushed pineapple with juice, undrained
1 cup miniature marshmallow
1/2 cup chopped pecans
1 cup fresh blueberries, rinsed and patted dry
2 cups thawed Cool Whip

Preparation

In a large serving bowl, add together the pudding mix, pineapple with juice, marshmallows, and nuts; stir until well blended.
Add in blueberries; stir to combine.
Fold in the Cool Whip.
Chill 2-3 hours.
Refrigerate any leftovers.