Step 1: Make the Base
In a large bowl, combine the pudding mix and the full can of crushed pineapple (do not drain the juice). Stir until the pudding powder is fully dissolved and the mixture starts to thicken.
Step 2: Add the Mix-ins
Gently fold in the marshmallows, coconut, and chopped pecans until evenly distributed.
Step 3: Whip the Cream
In a chilled bowl, beat the heavy cream and powdered sugar with a stand or handheld mixer on medium-high until stiff peaks form.
Step 4: Fold Together
Carefully fold the whipped cream into the pineapple mixture using a rubber spatula. Use a gentle “cut and fold” motion to keep the fluff light and airy.
Step 5: Chill
Refrigerate for 2–4 hours to allow the marshmallows to soften and the flavors to meld. It can be served immediately, but chilling enhances texture and taste.
Pro Tips
Folding: Always use a spatula; mixing with a whisk or beater will deflate the fluff.
Shortcut: Swap whipped cream and sugar for 8 oz of thawed Cool Whip if you’re short on time.
Juice: If liquid collects at the bottom after chilling, gently fold it back in before serving.
Variations: Replace pecans with walnuts, omit nuts entirely, or add an extra 1/2 cup of marshmallows for more volume.
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