(from the kitchen of Ruth Barnaby)
1 can (15 1/2 oz.) crushed pineapple
1 box (3 1/2 oz. instant pistachio pudding
2 9 oz. containers of frozen whipped topping, thawed
1/2 cup chopped nuts
1 cup miniature marshmallows
1/2 cup maraschino cherries diced or halved
2 bananas, diced
Put pineapple and juice in a bowl. Stir in dry pudding and mix well. Fold in thawed topping, nuts, marshmallows, cherries and bananas. Pour in a mold and refrigerate until firm.
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