Step 1

In a large bowl, combine the instant pudding mix and crushed pineapple with juice and stir together until no dry pudding mix remains.

Step 2

Stir in the mini marshmallows and chopped pecans.

Step 3

Fold in the whipped topping until thoroughly combined. Cover and refrigerate the mixture for at least 1 hour before serving.

Step 4

Serve the salad topped with more mini marshmallows, pecans, whipped cream, and maraschino cherries, if you like.