My Hawaiian friend showed me this recipe! Been a house fave since!

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Instructions

  1. Combine Pineapple and Pudding: In a very large mixing bowl, pour in both cans of crushed pineapple along with their juices. Sprinkle the coconut cream pudding mixes over the top. Whisk vigorously for about 2 minutes until the pudding mix is fully dissolved and the mixture begins to thicken slightly.

  2. Add Creamy Base: Pour the sweetened condensed milk into the pineapple-pudding mixture. Stir until the milk is completely incorporated and the mixture is smooth.

  3. Fold in the Goodies: Gently fold in the drained maraschino cherries, toasted macadamia nuts, and mini marshmallows. Finally, add the thawed whipped topping. Fold gently until all ingredients are evenly distributed and no white streaks remain.

  4. Chill to Set: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or until firm and well-chilled. This resting time allows the flavors to meld together perfectly.

  5. Serve and Garnish: Scoop the fluff into serving bowls. For a special touch, garnish with a dollop of whipped cream, an extra cherry, and a sprinkle of chopped macadamia nuts. Serve cold and enjoy the taste of the tropics!

Tips:

  • Toasting Nuts: Toasting the macadamia nuts in a dry skillet over medium heat for 3-5 minutes until fragrant greatly enhances their flavor.

  • Drain Cherries Well: Be sure to pat the cherries dry with a paper towel to prevent excess liquid from thinning the fluff.

  • Make-Ahead: This dessert can be made a day in advance, making it perfect for parties and potlucks.

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