Chill your tools: Place a mixing bowl and beaters in the fridge for 10 minutes. Cold equipment helps the cream whip faster.

Drain the pineapple: Pour crushed pineapple into a fine-mesh strainer and press gently with a spoon. Remove as much liquid as you can to prevent a soupy dessert.

Slice the bananas: Cut into thin rounds, then toss with lemon juice in a small bowl. This keeps the banana color bright and adds a hint of tartness.

Whip the cream: In the chilled bowl, beat the heavy cream, powdered sugar, vanilla, and a pinch of salt until soft-to-medium peaks form. Stop before it turns stiff or grainy.

Fold, don’t stir: Gently fold the drained pineapple into the whipped cream. Add bananas, then marshmallows and nuts if using. Folding keeps the mixture airy.

Taste and adjust: If you prefer sweeter, sprinkle in another tablespoon of powdered sugar. If it needs brightness, add a few drops more lemon juice.

Chill to set: Transfer to a serving bowl or individual cups. Cover and refrigerate for at least 1 to 2 hours. The flavors meld and the texture firms up slightly.

Serve: Spoon into bowls and top with extra banana slices, a sprinkle of nuts, or a few coconut flakes if you like. Enjoy cold.