1-First, combine the 3.4 oz (1 box) of vanilla pudding mix with the entire 20 oz can of crushed pineapple, including the juice, in a large bowl. This step helps create that creamy base without much effort.

2-Then, gently fold in the 8 oz of thawed whipped topping, 1 teaspoon of rum extract, 2 cups of miniature marshmallows, 1 cup of shredded sweetened coconut, and 1/2 cup of chopped nuts if you’re using them.

3-Once everything is mixed, pop the bowl in the fridge to chill for at least an hour this lets the flavors blend and makes it even better. For a vegan adaptation, swap the whipped topping for a plant-based version right from the start. This dessert serves 8 and is ready to impress with its tropical punch.