- 1 package Jello Pistachio Instant Pudding (4 serving size)
- 1 can crushed pineapple in juice (20 ounces)
- 1 cup miniature marshmallows
- 16oz cup chopped pecans
- 1 container of Cool Whip (8oz) - thawed
Stir pudding mix, pineapple (drained), marshmallows and nuts in large bowl until well blended. Gently stir in Cool Whip.
Refrigerate 1 hour or until ready to serve. Alternatively, freeze for 3-4 hours and serve frozen.
Contributed by Edit
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