1 sm. container sm. curd cottage cheese
1 box instant pistachio pudding
1 can crushed pineapple, drained a bit
1/2 bag (or more) miniature marshmallows
1 (9 oz.) container Cool Whip, thawed

Sprinkle the dry pudding mix over the cottage cheese in a large mixing bowl. Stir together, until the cottage cheese looks green. Drain the crushed a pineapple, a bit, and stir it into the pudding-cottage cheese mixture. Fold in the marshmallows, and last of all, gently fold in the Cool Whip.

Place in serving bowl and decorate with maraschino cherries, if desired. Refrigerate overnight. Serves 8-10.

This dish was first served in the dining room of the Watergate Hotel, in Washington, D.C.