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Pistachio ambrosia

Makes 15 servings

• 1 (16 ounces) can chunky pineapple
• 1 (8 ounces) can crushed pineapple
• 1 small package instant pistachio pudding
• 1 cup shredded coconut
• 1 cup chopped walnuts or pecans
• 12 to 16 ounces nondairy whipped topping, thawed
• 1 cup miniature marshmallows

In a large bowl, mix the contents of the pineapple cans. Next, sprinkle pudding on top, and don't stir or mix for 3 to 4 minutes. Combine nuts and coconut, and slowly fold into mixture. Last, carefully stir in whipped topping and marshmallows (don't overmix). Refrigerate for 2 hours or longer before it's ready to dive into.

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