1 (4 oz.) pkg. pistachio jello pudding
1 (20 oz.) can crushed pineapple
1 c. miniature marshmallows
1/2 c. chopped nuts
1 (9 oz.) container Birds Eye Cool Whip

Combine pudding mix and pineapple with syrup, marshmallows, and nuts in a large bowl. Mix well, then blend in whipped cream. Chill. Yield 10 servings.