Ingredients

The following ingredients have 16 Servings
  • 1 3/4 cup vanilla wafer crumbs
  • 1/2 cup macadamia nuts (roughly chopped)
  • 1/3 cup white chocolate chips
  • 1/2 cup sweetened flaked coconut (divided)
  • 1/2 cup butter (melted)
  • 2 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 8 oz can crushed pineapple, drained
  • 1 16 oz frozen whipped topping thawed, divided
  • 2 3.4 oz boxes instant coconut pudding mix
  • 4 cups whole milk or half & half
  • 16 maraschino cherries with stems

Instruction

  • Preheat the oven to 350°F. Lightly spray the bottom of a 13 x 9 inch baking dish with cooking spray.
  • In a medium-size mixing bowl toss together the vanilla wafer crumbs, macadamia nuts, white chocolate chips, 1/4 cup flaked coconut and melted butter.
  • Press firmly onto the bottom of the baking dish. Bake for 20-25 minutes until lightly golden and set. Cool completely.
  • Increase the oven temperature to broil. Spread the remaining coconut on a baking sheet. Toast for 4-5 minutes stirring periodically. Do not walk away. Cool completely.
  • To assemble: In a medium size mixing bowl using an electric mixer, whip together the cream cheese and powdered sugar until smooth, Mix-in the crushed pineapple and 1/3 of the whipped topping by hand. Spread over the cooled crust.
  • In the same bowl, whip together the pudding mix and milk until thickened but pourable. Pour evenly over the pineapple layer.
  • Frost the top with the remaining whipped topping. Garnish with toasted coconut and maraschino cherries.
  • Chill for 4 hours to set before cutting into pieces. Store leftovers chilled.