Pineapple Easter Salad

1 (3 1/2 oz.) pkg. pistachio pudding
1 (16 oz.) container Cool Whip
1 small can crushed pineapple, drained
2 to 3 bananas

Mix pistachio pudding and cool. Whip gently. Add drained pineapple to mixture.

Cut bananas into bite-size pieces and add immediately to salad.