Watergate Salad - Thursday

INGREDIENTS:

• 1 can (20 ounces) crushed pineapple, undrained
• 2 3.4-ounces packages instant pistachio pudding mix
• 16 ounces frozen whipped topping, thawed
• 2 cups miniature marshmallows
• 3/4 cup Fisher pecans

DIRECTIONS:

In a large bowl, stir together the pineapple and pistachio pudding mixes until combined. Use a rubber spatula to fold in the whipped topping until no streaks remain. Fold in marshmallows and pecans. Cover and refrigerate for at least 3 hours before serving.

Recipe via: My Baking Addiction