Hawaiian Pineapple Coconut Fluff

• 1/2 cup macadamia nuts, toasted and chopped
• 2 (3.4 oz) packages coconut cream instant pudding mix
• 1 (20 oz) can crushed pineapple with juices
• 1 (8 oz) can crushed pineapple with juices
• 1 (14 oz) can sweetened condensed milk
• 1 (16 oz) jar maraschino cherries, drained
• 3 cups mini marshmallows
• 1 (16 oz) container frozen whipped topping, thawed
• Additional whipped cream, cherries, nuts for garnish (optional)

Instructions:

1. Toast the macadamia nuts on a baking sheet at 350°F for 4-6 minutes until fragrant. Allow to cool completely.
2. In a large bowl, whisk together the pudding mixes, both cans of crushed pineapple with juices, and the sweetened condensed milk until fully combined and thickened.
3. Fold in the marshmallows, cherries, whipped topping, and 3/4 of the toasted macadamia nuts until fully incorporated.
4. Cover and refrigerate for at least 4 hours to allow flavors to meld and set.
5. When ready to serve, give it one more gentle stir. Garnish with remaining whipped cream, cherries, and macadamia nuts if desired.

Notes: