Pistachio Marshmallow Salad
From the Kitchen of Debbie K.

12 oz. Non-Dairy Frozen Whipped Topping, thawed
3.4 oz. pistachio instant pudding mix
28 oz. crushed pineapple (one 20 ox. can and one 8 oz. can), undrained
10.5 oz miniature marshmallows
6 oz. chopped pecans

Mix the whipped topping, instant pudding mix and crushed pineapple until well blended. Add the marshmallows and pecans and blend in thoroughly. Refrigerate 4-6 hours. Serves about 8.

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