This is a salad I can remember eating at my grandmothers house every Easter. It's a quick and easy spring alternative to fruit salad!
1 (3.5 ounce) package pistachio jello pudding
1 large can crushed pineapple
1 cup small marshmallows
1 (8 ounce) container Cool Whip
1 cup chopped walnuts
Mix pudding mix (dry) and pineapple (including juice) together. Add marshmallows and Cool Whip. Add nuts and mix well. Let stand in refrigerator for at least 4 hours before serving.
Tomorrow's Daily Special: Rosemary Parmesan Chicken
