Hawaiian Pineapple Coconut Fluff

Instructions:

1. Prepare the Macadamia Nuts: Toast the macadamia nuts on a baking sheet at 350°F for 4-6 minutes until aromatic. Let them cool completely.
2. Mix the Pudding Base: In a large bowl, combine the instant pudding mixes, crushed pineapple (including juices), and sweetened condensed milk. Whisk until well blended and thickened.
3. Add Mix-Ins: Fold in the toasted macadamia nuts (reserving some for garnish), mini marshmallows, drained maraschino cherries, and thawed whipped topping until evenly combined.
4. Chill and Serve: Cover the mixture and refrigerate for at least 4 hours to allow flavors to meld and the fluff to set.
5. Garnish and Enjoy: Before serving, give it a gentle stir. Optionally, top with additional whipped cream, maraschino cherries, and reserved macadamia nuts.

Notes:

• For a stronger coconut flavor, add 1-2 teaspoons of coconut extract or 1 cup shredded coconut.
• Substitute macadamia nuts with walnuts or pecans if desired.
• Enhance the tropical flair with a splash of rum or pineapple juice.
• Leftovers can be refrigerated and enjoyed for 3-4 days.

Indulge in the taste of paradise with this creamy-dreamy Hawaiian Pineapple Coconut Fluff. Perfect for preparing ahead and serving at any spring or summer gathering, it’s sure to delight your guests with its tropical charm.