INGREDIENTS:
2 packages instant pistachio pudding mix 16 ounces frozen whipped topping,
thawed 20 ounces canned crushed pineapple,
with juices 1 cup mini marshmallows
1/2 cup walnuts, chopped
PREPARATION:
ptional: Heat oven to 350 F.
Toast the walnuts for about 5-10 minutes for extra flavor. Combine pudding mix and pineapple in a large bowl.
Add marshmallows and walnuts and mix until combined.
Fold in whipped topping until everything is completely coated.