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1 can Pineapple (crushed or chunks)
1 box Instant Pistachio Pudding
1 - (12 oz.) container Cool Whip
1 c. Miniature Marshmallows
1/2 c. nuts (optional)

Mix pineapple and dry pudding together. Add Cool Whip, nuts,
and marshmallows. Mix well. Refrigerate for approx: 2 hours or
until firm.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
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it or post it to any Internet or other public site without our permission.