How To Make Watergate Salad/Pistachio Pineapple Fluff

Watergate Salad 1 (3.4 ounce) Box Instant Pistachio Pudding 1 (20 ounce) can of crushed pineapple drained with 1/2 cup of juice reserved 1 cup of miniature marshmallows 1 cup if Chopped Pecans 1 small container of cool whip In a large mixing bowl, stir together drained pineapple, marshmallows and nuts and stir. Add 1/2 cup of reserved juice and stir. Fold in Pudding mix until it's evenly distributed. Fold in coolwhip. Garnish with Chopped nuts and cherry. Chill in the refrigerator for at least an hour before serving. It's best if you make it the day before serving. Flavors get better as they sit. Enjoy!