1 can (20 ounces) crushed pineapple, drained
1 package (3.4 ounces) instant coconut cream pudding mix
1 cup shredded coconut
1 container (8 ounces) whipped topping, thawed
Maraschino cherries for garnish (optional)
In a large mixing bowl, combine the crushed pineapple (drained), instant coconut cream pudding mix, shredded coconut, and whipped topping.
Stir all ingredients until well combined and creamy.
Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
Spoon the chilled mixture into serving bowls or dessert cups.
Top with maraschino cherries if desired.
