Step 1: Combine Pineapple and Pudding
In a large mixing bowl, pour the entire can of crushed pineapple with its juice.
Sprinkle the instant vanilla pudding mix over the pineapple.
Stir well until the pudding mix is fully dissolved and the mixture thickens slightly.

Step 2: Add Cherry Pie Filling
Gently fold the cherry pie filling into the pineapple and pudding mixture.
Mix until evenly combined, creating a beautifully pink and fruity base.

Step 3: Stir in Marshmallows and Extras
Add the mini marshmallows, and if using, the chopped pecans or walnuts and shredded coconut.
Gently fold everything together until well distributed.

Step 4: Fold in Whipped Topping
Add the thawed whipped topping to the bowl.
Carefully fold it in using a spatula until the salad is light, fluffy, and fully combined.

Step 5: Chill the Salad
Cover the bowl with plastic wrap or transfer the salad to an airtight container.
Chill in the refrigerator for at least 2 hours, or overnight for best flavor and texture.

Step 6: Serve and Enjoy
Before serving, give the salad a gentle stir.
Spoon into bowls or serve in a large dish for a beautiful presentation!