1 20 oz. can crushed pineapple
1 3.5 oz. package pistachio pudding and pie filling
2 cups miniature marshmallows
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
2 cups frozen whipped topping (such as Cool Whip), thawed
Preparation: Drain the pineapple, reserving 1/4 cup of the juice. Place the pineapple and reserved juice in a large bowl. Add the pudding mixes, miniature marshmallows, pecans and coconut. Stir well. Gently fold in the whipped topping until the mixture is well-combined, but not soupy. Refrigerate until ready to serve.
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