Drain the maraschino cherries on a few layers of paper towel to prevent excess bleeding. Slice each cherry in half and set aside. Roughly chop the pecans so they are small enough to blend but still provide some crunch.

In a large mixing bowl, blend the whipped topping and dry pistachio pudding mix. Stir until the mixture is fully combined and turns light green, with a creamy, fluffy texture.

Gently fold in the pineapple, mini marshmallows, chopped pecans, and cherries using your spatula. Fold carefully to preserve the fluffiness, do not overmix!

Cover the bowl or transfer the fluff to an airtight container. Let it chill for at least 2 hours, or overnight for best results. This helps the flavors marry and the marshmallows soften.

Right before serving, give it a gentle stir. Scoop into serving bowls or display in a transparent glass bowl. Add a few extra cherries or sprinkle pecans on top for a polished finish.