- 1/2 cup Macadamia Nuts, toasted and chopped
- 2 packages Coconut Cream Instant Pudding Mix 3.4 oz each
- can Crushed Pineapple with juices 20 oz can
- can Crushed Pineapple with juices 8 oz can
- can Sweetened Condensed Milk 14 oz can
- jar Maraschino Cherries, drained 16 oz jar
- 3 cups Mini Marshmallows
- container Frozen Whipped Topping, thawed 16 oz container
- Whipped Cream, Cherries, Nuts Additional Whipped Cream, Cherries, Nuts for garnish (optional)
Toast the macadamia nuts on a baking sheet at 350°F for 4-6 minutes until fragrant. Allow them to cool completely.
In a large bowl, whisk together the coconut cream instant pudding mix, crushed pineapple with juices, and sweetened condensed milk until thickened.
Gently fold in the marshmallows, cherries, whipped topping, and most of the toasted macadamia nuts until well combined.
Cover the mixture and refrigerate for at least 4 hours to allow the flavors to meld. Before serving, gently stir the fluff and garnish with whipped cream, cherries, and the remaining macadamia nuts, if desired.
Calories: 250kcal | Carbohydrates: 45g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 100mg | Potassium: 80mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2IU | Vitamin C: 10mg | Calcium: 5mg | Iron: 2mg