Salad Recipe

Ingredients

  • 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

Instructions

  1. In a large mixing bowl, stir together Pistachio pudding, drained pineapple, 1/2 cup reserved pineapple juice, marshmallows, and 1/2 cup pecans.
  2. Fold whipped topping. Cover and refridgerate overnight.
  3. To serve, sprinkle top of salad with remaining  cup pecans and top with a Maraschino cherry.