Watergate Salad with Coconut

1 (3.4 ounce) package instant pistachio pudding mix

1 (20 ounce) can crushed pineapple, drained

1 ½ cups miniature marshmallows

1 (12 ounce) container frozen whipped topping, thawed

½ cup flaked coconut

½ cup maraschino cherries, drained

In a large bowl, combine pudding mix and pineapple; mix well. Add marshmallows and 3/4 of the container of dessert topping (add more to get a creamier consistency). Toss in the coconut; mix well. Transfer to a serving dish and top with halved cherries and any extra coconut. Chill for at least an hour before serving. Will be good the next day.