INGREDIENTS

• 2 packages instant pistachio pudding mix
• 16 ounces frozen whipped topping, thawed
• 20 ounces canned crushed pineapple, with juices
• 1 cup mini marshmallows
• 1/2 cup walnuts, chopped

PREPARATION

1. Optional: Heat oven to 350 F. Toast the walnuts for about 5-10 minutes for extra flavor.
2. Combine pudding mix and pineapple in a large bowl.
3. Add marshmallows and walnuts and mix until combined.
4. Fold in whipped topping until everything is completely coated.
5. Cover and refrigerate for 1-2 hours before serving.