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Hawaiian Pineapple Coconut Fluff

Ingredients

  • 1/2 cup chopped macadamia nuts toasted and cooled
  • 2 3.4 oz coconut cream instant pudding mix
  • 1 20 oz can crushed pineapple, with juice
  • 1 8 oz crushed pineapple, with juice
  • 1 14 oz can sweetened condensed milk
  • 1 16 oz jar maraschino cherries, well drained
  • 3 cups mini marshmallows
  • 1 16 oz frozen whipped topping, thawed

Instructions

    • Preheat the oven to 350°F. Spread the chopped macadamia nuts in a single layer on a baking sheet. Toast for 4-6 minutes. Cool completely.
    • In a medium mixing bowl mix together the pudding mix, crushed pineapple, and condensed milk, Stir until the instant pudding has dissolved. (Do not drain the crushed pineapple)
    • Fold in the maraschino cherries, marshmallows, whipped topping and toasted macadamia nuts until fully combined. Reserve about 1/2 cup whipped cream and 1 Tbsp of nuts for garnishing.
    • Cover and chill for at least 4 hours before serving.
  • Garnish with additional whipped cream, reserved nuts and maraschino cherries, if desired.