- Drain the crushed pineapple from both cans, reserving ½ cup of the juice for later use. Set the pineapple aside.
- Toast the macadamia nuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly golden. Let them cool, then chop them into small pieces.
2. Make the Coconut Pudding Mixture
- In a large mixing bowl, whisk together the coconut cream instant pudding mix and the reserved ½ cup pineapple juice until smooth. Let it sit for 2–3 minutes to thicken slightly.
3. Combine the Layers
- Fold the sweetened condensed milk , drained crushed pineapple , mini marshmallows , and maraschino cherries into the pudding mixture. Stir gently until all ingredients are evenly distributed.
- Gently fold in the thawed whipped topping until the mixture is light, fluffy, and fully combined.
4. Chill the Dessert
- Transfer the mixture to a large serving bowl or trifle dish. Cover with plastic wrap and refrigerate for at least 2–4 hours , or overnight, to allow the flavors to meld and the dessert to set.
5. Garnish and Serve
- Before serving, garnish the top with additional whipped cream , chopped macadamia nuts , and a few maraschino cherries for a beautiful presentation.
