1 3.4oz. box pistachio instant pudding
1 ¼ cups miniature marshmallows
1 8oz. container whipped topping, thawed
1 cup pecans, chopped
maraschino cherries for topping
In a large bowl stir together the pineapple and the pudding. Add the remaining ingredients and stir until well blended. Refrigerate until thoroughly chilled. Top with more chopped pecans and maraschino cherries.