In a large mixing bowl, combine the whipped topping and dry instant vanilla pudding mix using a hand mixer on low speed until smooth and creamy, about 2 minutes.

Gently fold in the well-drained crushed pineapple and drained mandarin oranges using a spatula.

Stir in the pastel mini marshmallows and optional shredded coconut, using a folding motion.

If using nuts, gently mix in the chopped pecans or walnuts until evenly distributed.

Cover tightly with plastic wrap or a lid and chill in the refrigerator for at least 1 hour.

Before serving, sprinkle with sweetened flaked coconut and pastel sprinkles or Easter M&M’s.