- 1 3.4 Ounce Box Instant Pistachio Pudding
- 1 20 Ounce Can Crushed Pineapple-Drained with 1/2 Cup Juice Reserved
- 1 Cup Miniature Marshmallows
- 1 Cup Pecans Chopped~Divided
- 1 3/4 Cup Frozen Whipped Topping-Thawed
- Maraschino Cherries
In a large mixing bowl, stir together Pistachio pudding, drained pineapple, 1/2 cup reserved pineapple juice, marshmallows, and 1/2 cup pecans.
Fold whipped topping. Cover and refridgerate overnight.
To serve, sprinkle top of salad with remaining cup pecans and top with a Maraschino cherry.