Watergate Salad

2 small packs of Jell-O Pistachio Pudding (four serving size boxes)
1 can crushed pineapple (20 oz)
3 cups miniature marshmallows
1 tub Cool Whip (12 oz)
½ cup pecans (chopped)

Pour the dry Jell-O Pistachio Pudding powder in a bowl. Add the marshmallows.

Drain the pineapple but save the juice. Add the pineapple to the pudding mixture and pour in ¼ cup of pineapple juice. You may want to add more juice. If you pour in all the juice, then the salad is pretty runny. Many recipes call for pouring in the pineapple without draining and adding juice to taste. I’d say that this is the key to having the salad turn out great. Control the juice.

Fold the Cool Whip in. Don’t stir hard. Just mix until the flavors and color are blended.

Then fold in the nuts.

Chill for an hour or two before serving.