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In a large mixing bowl, whisk the instant vanilla pudding mix together with the cold milk until smooth and lump-free. Let it sit for about 5 minutes to thicken slightly.
Fold the thawed whipped topping into the pudding mixture, stirring gently until everything is creamy and blended.
Add in the sliced strawberries, drained crushed pineapple, mini marshmallows, shredded coconut (if using), and chopped nuts (if using). Carefully mix until all the ingredients are evenly distributed without deflating the fluffiness.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.
Before serving, give the salad a gentle stir. Serve cold and enjoy the sweet, creamy, and fruity goodness!
Serving and Storage Tips:
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