Watergate Salad

By mhyde

Ingredients

• INGREDIENTS
• 1 can crushed pineapple, drained (20 ounces)
• 1 package instant pistachio pudding mix (3.4 ounces)
• 1 1/3 c. mini marshmallows
• 1/3 c. chopped pecans, plus more to sprinkle on top
• 1 container cool whip

Preparation

Step 1

Combine the pineapple, pudding mix, marshmallows and pecans in a large mixing bowl.
Set aside 1/2 c. Cool Whip, refrigerating it until you're ready to serve the dish. Fold the rest of the Cool Whip into the pudding-marshmallow mixture until the whole thing is tinted pastel green. Refrigerate at least 45 minutes, or cover the bowl with plastic wrap and leave it in the fridge overnight.
Place into individual serving cups and top with a spoonful of the 1/2 c. Cool Whip. Sprinkle with chopped pecans and serve.