In a large mixing bowl, add the instant pistachio pudding mix along with the entire can of crushed pineapple, ensuring to include the juice. Use a whisk to blend for about 2 minutes until thickened.

Gently fold in the whipped topping using a spatula, ensuring the light and fluffy texture is maintained.

Stir in the mini marshmallows and chopped pistachios into the mixture, distributing evenly.

Cover tightly with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.

Scoop the chilled salad into serving dishes and garnish with maraschino cherries and additional chopped pistachios.