Ambrosia Dessert

1 (16-ounce) can pineapple chunks
1 (8-ounce) can crushed pineapple
1 (4-serving-size) package instant pistachio pudding mix
1 cup each: shredded coconut or chopped walnuts or pecans
1 (12- to 16-ounce ) container nondairy whipped topping, thawed
1 cup miniature marshmallows

Drain pineapple chunks and crushed pineapple. Reserve liquid for another use.

Sprinkle pudding mix on top. Let mixture set for three minutes.

Combine coconut and nuts; fold into pineapple mixture. Slowly blend in whipped topping and marshmallows.

Refrigerate at least 2 hours before serving.

To really perk up this dish, add a small jar of drained maraschino cherries. Also, you can make individual servings in pretty sherbet or wine glasses and sprinkle with a dash of cinnamon sugar for a beautiful presentation.