Drain the crushed pineapple and reserve the juice; set both aside.

Cream together the cool whip and cream cheese.

Mix in the pistachio pudding.

Stir in the pineapple and slowly add some pineapple juice until you reach your desired consistency. I added three tablespoons to mine.

Spoon into serving dishes and allow to set up in the fridge for an hour.

Sprinkle on some toasted coconut (if you’d like) and enjoy!