Ingredients:

  • 20 oz crushed pineapple
  • 3.4 oz instant pistachio pudding mix
  • 8 oz stabilized whipped topping
  • 1.5 cups miniature marshmallows
  • 0.5 cup toasted macadamia nuts, chopped
  • 0.5 cup sweetened shredded coconut, toasted
  • 0.25 cup maraschino cherries, halved

Instructions:

  1. Drain the crushed pineapple over a bowl using a fine-mesh sieve. Reserve 2 tablespoons of the juice.
  2. In a large mixing bowl, combine the drained pineapple, the 2 tablespoons of reserved juice, and the dry pistachio pudding mix. Stir vigorously for 1 minute until the mixture thickens into a heavy paste.
  3. Fold in the toasted coconut and chopped macadamia nuts until thoroughly coated by the pudding base.
  4. Gently fold in the mini marshmallows using a silicone spatula.
  5. Add the whipped topping and use a 'cut and fold' motion—slicing through the center and lifting from the bottom—to incorporate without deflating the cream.
  6. Garnish with maraschino cherries and chill for at least 1 hour before serving.