1 (8 oz) can Crushed Pineapple, drained ๐
1 (16 oz) container Frozen Whipped Topping, thawed ๐จ, divided
2 (3.4 oz) boxes Instant Coconut Pudding Mix ๐ฎ
4 cups Whole Milk or Half & Half ๐ฅ
16 Maraschino Cherries with Stems ๐
Instructions:
1๏ธโฃ Prepare the Crust:
Preheat the oven to 350ยฐF (175ยฐC). Lightly spray a 13 x 9-inch baking dish with cooking spray.
In a medium mixing bowl, combine the vanilla wafer crumbs, macadamia nuts, white chocolate chips, 1/4 cup of the flaked coconut, and melted butter. Mix well.
Press the mixture firmly into the bottom of the prepared baking dish. Bake for 20-25 minutes until lightly golden and set. Allow the crust to cool completely.
2๏ธโฃ Toast the Coconut:
Increase the oven temperature to broil.
Spread the remaining 1/4 cup flaked coconut on a baking sheet. Broil for 4-5 minutes, stirring occasionally until golden brown. Be careful not to burn it. Cool completely.
3๏ธโฃ Assemble the Layers:
In a medium mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
Stir in the drained crushed pineapple and fold in 1/3 of the whipped topping by hand.
Spread this mixture over the cooled crust.
4๏ธโฃ Add the Pudding Layer:
In the same bowl, whip together the pudding mix and milk until thickened but still pourable.
Evenly pour the pudding over the cream cheese-pineapple layer.
5๏ธโฃ Top it Off:
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