1 box instant pistachio pudding 1 can (15 oz.) crushed pineapple 1/2 c. chopped pecans 1/2 c. miniature marshmallows 1 9 oz. Cool Whip
Mix pistachio pudding with the crushed pineapple (do not drain the pineapple) until well blended. Add remaining ingredients and stir until Cool Whip is well blended. Ready to serve. (If doubling the recipe, I find that is is better not to double the Cool Whip. I use approximately 13 oz. instead of 18 oz.).
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