1 box pistachio pudding and pie filling mix (large box)
1 16 oz. can crushed pineapple
1 small Cool Whip - thawed
½ cup or more nuts - I use pecans
8 oz. miniature marshmallows
Mix all together and refrigerate. If mixture seems too thick and waxy, I use more Cool Whip, it should be a light, fluffy, creamy texture. Very good! I used to make it all the time until I got hooked on the Cherry Salad recipe that is also in this book. Someone asked why this was called Watergate salad. The answer was “because it’s so full of nuts!” I just threw that in for good measure.
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