I have probably eaten Thanksgiving dinner with my aunt and uncle more times than with anyone else, and each year we had a bowl of "Green Stuff". Though it is more politely referred to as Pistachio Salad (or Watergate Salad), we always called it green stuff.

I remember growing up and going to potluck dinners that had this as one of the perennial favorites, and have fond memories of it. So when I set out to make my first Thanksgiving dinner as a chef, I wanted Green Stuff.  There are a variety of other things you can put in this (pecans or walnuts are the most notable omission), but this is how I like it.  I made this the day before Thanksgiving and it was done before noon on Thanksgiving -- so I had to make a second batch for the dinner table!

1 (15 oz) can crushed pineapple, drained

1 (15 oz) can fruit cocktail, drained

1 (15 oz) can mandarin oranges (drained)

1 (3.4 oz) package of instant pistachio pudding mix

1 (12 oz) container of cool whip, thawed

2 cups miniature marshmallows

1/4 cup sweet, shredded coconut

Drain the canned fruits.

In a large bowl, add the pineapple, fruit cocktail, and mandarin oranges. Mix in the pistachio pudding mix.  Fold in the cool whip.  Fold in the marshmallows.  Mix in the coconut.  Mix well.  Cover and refrigerate (2 - 24 hours).