Drain the pineapple, reserving the juice. Set the pineapple aside.
In a saucepan, combine the pineapple juice and pudding mix; Cook over medium heat until thickened. Cool.
Combine the pineapple, other fruit, nuts and coconut in a large salad bowl; add the dressing and stir to coat. Chill until ready to serve. Garnish with whipped topping if desired.
2 tablespoon orange, pineapple or grapefruit juice
2 cups pineapple spears, Strawberries, apple wedges, pear slices, blueberries or melon balls
Heat the water and sugar to boiling, stirring occasionally; reduce heat. Cover and simmer for 5 minutes.
Pour the sugar syrup on the chopped mint; refrigerate for 1 hour.
Strain the mint mixture, discarding the leaves; stir in the fruit juice. Pour the mint sauce on the prepared fruit. Spoon the fruit and sauce onto lettuce leaves. Garnish with mint leaves.