1 (16 oz.) can chunky pineapple
1 (8 oz.) can crushed pineapple
1 small pkg. instant pistachio pudding mix
1 c. chopped walnuts or pecans
1 c. shredded coconut
12 to 16 oz. nondairy whipped topping
1 c. miniature marshmallows

Mix the chunky and crushed pineapple with all the liquid together and sprinkle the powdered pistachio pudding on top. Let this stand for 3 to 5 minutes. Mix the nuts and coconut together in a separate bowl.

Then add to the pineapple and pudding mixture. Blend in the whipped topping, thawed if you are using frozen, and marshmallows. Refrigerate for at least 2 hours. Serve well with chilled.