Watergate Salad

Ingredients
1 package instant pistachio pudding (3.4 ounces)
1 can crushed pineapple in juice (20 ounces)
1½ cups heavy whipping cream
1 teaspoon vanilla
1 cup mini marshmallows
1/2 cup crushed pecans
Instructions
In a large mixing bowl, add pudding mix and crushed pineapple. Stir to combine, and set aside.
In a separate large mixing bowl, add whipping cream and vanilla and beat until soft peaks form.
Fold whipped cream into pudding mixture, along with marshmallows and crushed pecans.
Cover and chill for 1-2 hours or up to 48 hours before serving.

Full recipe