Watergate Salad

By RoketJSquerl

Ingredients

• 1 small box instant pistachio pudding (4 serving size)
• One 20-ounce can crushed pineapple
• 1 cup mini marshmallows
• 1 cup chopped pecans, divided
• 8-ounce container whipped topping, divided

Details

Adapted from girlcooksworld.com

Preparation

Step 1

In a large bowl, combine the pudding mix, the whole can of crushed pineapple (juice and all), the marshmallows, 3/4 of a cup of the chopped pecans and half of the container of whipped topping. Stir well to combine thoroughly. Chill before serving. Spoon into individual dessert bowls or glasses and top with a dollop of the remaining whipped topping and some chopped pecans.

Serves six to eight.