1 large can crushed pineapple
1 (8 oz.) pkg. Philadelphia
1 1/4 c. miniature
1 1/4 c. chopped pecans
1 (8 oz.) serving Cool Whip
1 (4 oz.) pkg. pistachio nut
Melt cream cheese at room temperature. Add 1 can
pineapple with juice and mix thoroughly. Add pistachio nut
pudding mix. Mix well. Add 1 cup of chopped pecans and 1 cup
of miniature marshmallows. Mix ingredients well. Smooth on
one 8 ounce serving of Cool Whip. Chop fine 1/4 cup of pecans
and sprinkle on topping. Add 1/4 cup of miniature marshmallows
to topping, spreading at least 1-inch apart. Chill in refrig-
erator for at least 2 hours. Ready to serve. Multi-colored
marshmallows may be added for decoration.
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