Watergate Salad Pistachio Bliss (Print Version)

# Ingredients:

01 - 1 can crushed pineapple, 20 ounces, undrained
02 - 2 packages instant pistachio pudding mix, 3.4 ounces each
03 - 16 ounces frozen whipped topping, thawed
04 - 2 cups miniature marshmallows
05 - ¾ cup pecans

# Instructions:

01 - In a large bowl, stir together the pineapple and pistachio pudding mixes until fully combined.
02 - Use a rubber spatula to fold in the whipped topping until no streaks remain.
03 - Fold in the miniature marshmallows and pecans until evenly distributed.
04 - Cover and refrigerate for at least 3 hours before serving.

# Notes:

01 - Refrigerate leftover Watergate Salad for up to 2 days.

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