1. Step 1: Prep the Fruit. Thoroughly drain canned mandarin oranges and crushed pineapple using a fine-mesh sieve, pressing gently to remove excess liquid. Set aside.

2. Step 2: Cream the Cheese and Pudding. In a large bowl, beat softened cream cheese and dry vanilla pudding mix with an electric mixer until smooth and well combined.

3. Step 3: Fold in the Whipped Topping. Gently fold thawed whipped topping into the cream cheese mixture using a spatula until just combined. Do not overmix.

4. Step 4: Add Remaining Ingredients. Gently fold drained mandarin oranges, drained crushed pineapple, and mini marshmallows into the mixture until evenly distributed.

5. Step 5: Chill the Salad. Transfer to a serving bowl, cover, and refrigerate for at least 2-4 hours (overnight is best) to allow flavors to meld and texture to set.

6. Step 6: Serve and Enjoy. Stir gently before serving. Garnish with extra mandarin segments, toasted coconut, or mint if desired. Serve cold.