Pour the vanilla pudding mix into a large mixing bowl. Add the well-drained crushed pineapple and stir vigorously for about 1-2 minutes until the pudding mix is fully incorporated and the mixture begins to thicken slightly. The pineapple juice will help activate the pudding, creating a creamy foundation for the salad.

Add the whipped topping to the pudding mixture and gently fold it in using a spatula, being careful not to deflate the whipped topping. Then fold in the marshmallows, coconut, chopped nuts, and shredded carrots in that order, mixing gently after each addition. I prefer to add the marshmallows last because they can break down if overmixed—just a few gentle folds keeps them intact and creates nice pockets of sweetness throughout the salad.

Transfer the salad to a serving bowl or individual cups and refrigerate for at least 2 hours until completely chilled and the flavors have melded together. Just before serving, I like to sprinkle a little extra coconut on top for a festive presentation and added texture—it's a nice finishing touch that makes the salad look special on the Easter table.