In a large mixing bowl, combine the vanilla pudding mix with 1 1/4 cups of well-drained crushed pineapple. Stir vigorously for 1-2 minutes until thickened.

Gently fold in 8 ounces of Cool Whip to the thickened pudding mixture using a spatula, ensuring the whipped topping remains airy.

Gradually fold in the marshmallows, coconut, chopped nuts, and shredded carrots, mixing gently to retain the marshmallows' integrity.

Transfer the mixture into a decorative serving bowl, cover with plastic wrap, and refrigerate for at least 2-3 hours or overnight.

Just before serving, sprinkle additional coconut on top for a festive touch and serve chilled alongside Easter dishes.