1 package pistachio instant pudding
1 20 ounce can crushed pineapple
1/2 cup coconut
1/3 cup walnuts
1 8 ounce cool whip

Put pistachio pudding in large bowl, then add the crushed pineapple (not drained), walnuts, coconut and mix together. Fold in container of cool whip (thawed) Add to a graham cracker crust and refrigerate for a couple of hours. Before serving add whipped cream on top.