In a large mixing bowl, combine the dry pudding mix and the crushed pineapple (with the juice). Whisk for about 2-3 minutes, until the mixture thickens and starts to set.

Add the whipped topping to the bowl and gently stir until fully blended and smooth, scraping down the sides as needed.

Fold in the remaining ingredients, mixing just until evenly distributed so the texture stays light and fluffy.

Cover the bowl and refrigerate for 1 hour to allow the flavors to meld and the salad to fully chill.

Before serving, give it a quick stir and add any extra toppings or mix-ins for a fresh finish, if desired.