1 can (20 oz) crushed pineapple, in juice, undrained
1 box (4 serving size) pistachio instant pudding
1 1/2 cups whipped cream (or thawed whipped topping eg. Cool Whip)

Stir together can of crushed pineapple and dry pudding mix in a bowl.  Let set in fridge for about 5 minutes. 

Whip enough cream to make about 1 1/2 cups whipped cream.  Fold into pudding/fruit mixture.

Refrigerate one hour, or eat freshly made.

Add one or more of these additional ingredients if you like:
1 cup miniature marshmallows
1 can mandarin oranges, drained
1 can fruit cocktail, drained
1 fresh banana, sliced
1/2 cup chopped pecans

Best eaten fairly fresh.  If you plan to keep this salad in the fridge for any longer length of time, keep in mind that bananas will darken and marshmallows will go a little mushy overnight.  Even the pecans may get a bit soggy.  Not that you can't still eat it, though!  :)