*One of Mary Myrick’s best recipes*

Ingredients:

• 1 (3 oz.) package instant pistachio pudding mix
• 1 (20 oz.) can crushed pineapple in syrup (do not drain)
• 1 (8 oz.) container frozen whipped topping, thawed
• 1 cup miniature marshmallows
• 1 cup chopped nuts

Mix together the package of instant pistachio pudding mix with the entire can of crushed pineapple in syrup. Gently fold in the whipped topping, miniature marshmallows and chopped nuts. The colored miniature marshmallows can be used in place of the plain white ones and you can adjust the amount of nuts. Refrigerate until well chilled.

Often called “Watergate” salad, this dish can be used as an excellent light dessert as well.