In a medium-sized mixing bowl, add the entire can of crushed pineapple, including its juice. Add the dry vanilla instant pudding mix. Stir thoroughly until the pudding mix is fully incorporated, and the mixture begins to thicken as it absorbs the juice from the pineapple.

Gently fold in the thawed whipped topping, using a spatula to incorporate it without deflating its light texture. Continue folding until the whipped topping is evenly distributed throughout the mixture, resulting in a smooth and creamy consistency.

Transfer the prepared mixture into a suitable serving dish or container. Cover and refrigerate for a minimum of one hour, allowing the dessert to set and the flavors to meld. Serve chilled.