Ingredients
1 SM.PKG PISTACHIO PUDDING
1 16 OZ. CAN CHUNKY PINEAPPLE / WITH JUICE
1 8 OZ. CAN CRUSHED PINEAPPLE / WITH JUICE
1 CUP SHREDDED COCONUT
1 CUP CHOPPED WALNUTS
1 8 OZ. COOL WHIPPED TOPPING
1 10 OZ. BAG MINI MARSHMALLOWS(I USE THE COLORED ONES)
1 SM. CAN MANDARIN ORANGES ( OPTIONAL )
Preparation
IN A LARGE BOWL, MIX BOTH CANS PINEAPPLE INCLUDING JUICE. SPRINGLE PISTACHIO PUDDING OVER MIXTURE. LET SIT A FEW MINUTES. NEXT MIX THE NUTS AND COCONUT, AND USING A LARGE SPOON, BLEND INTO THE MIXTURE. SLOWLY MIX IN THE WHIPPED TOPPING AND THE MARSHMALLOWS. THIS NEEDS TO BE REFRIGERATED FOR AT LEAST 2 HOURS BEFORE SERVING.
