Watergate Salad

                                                                                 

                                                                                                      
1 20 oz. can crushed pineapple
1 3.5 oz. package instant pistachio pudding and pie filling
2 cups miniature marshmallows
1/2 cup chopped pecans(toasted)
1/2 cup sweetened flaked coconut
2 cups frozen whipped topping (such as Cool Whip), thawed

Preparation:

Drain the pineapple, reserving 1/4 cup of the juice.
Place the pineapple and reserved juice in a large bowl. Add the pudding mix, miniature marshmallows, pecans and coconut. Stir well.
Gently fold in the whipped topping until the mixture is well-combined, but not soupy. Refrigerate until ready to serve.