In a large mixing bowl, combine the vanilla pudding mix with the well-drained crushed pineapple. Stir for about 1-2 minutes until it thickens.

Gently fold in the whipped topping into the pudding mixture using a spatula to combine without deflating the whipped cream.

Add the marshmallows, shredded carrots, coconut, and chopped nuts one at a time, folding each in lightly to maintain airy texture.

Transfer the mixture into a serving bowl; cover with plastic wrap and refrigerate for at least 2 hours.

Before serving, sprinkle extra coconut on top for a festive touch.