1 (3.5 oz box) instant pistachio pudding
1 (20 oz) can crushed pineapple, undrained
2 cups mini pastel marshmallows
10 oz cool whip
In a large bowl combine the pudding mix, undrained pineapple. Stir well to blend. Add marshmallows & stir. Fold in the thawed whipped topping. Cover & place in frig. for at least 4 hours or overnight before serving.
*I remember my grandma making this every Easter. So yummy. Now I make it every year. Great recipe tradition.
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