Pineapple Fluff Dessert (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup macadamia nuts, roasted and cooled
02 -
2 boxes (3.4 oz each) of coconut-flavored instant pudding mix
03 -
1 can (20 oz) of crushed pineapple, juice included
04 -
1 (8 oz) can of crushed pineapple, undrained
05 -
1 sweetened condensed milk (14 oz can)
06 -
1 jar of maraschino cherries (16 oz), fully drained
07 -
3 cups of small marshmallows
08 -
1 container of thawed whipped topping (16 oz, frozen)
# Instructions:
01 -
Set your oven to 350°F (or 175°C). Spread macadamia nuts evenly on a baking sheet. Roast them for 4-6 minutes, then let them cool completely before use.
02 -
In a medium-sized bowl, combine the instant pudding mix, crushed pineapple with the juice, and sweetened condensed milk. Stir thoroughly until the pudding mix is fully dissolved.
03 -
Carefully fold in the cherries, marshmallows, thawed whipped topping, and the toasted nuts. Keep aside about 1/2 cup of whipped topping and a spoon of nuts for decorating.
04 -
Put a cover on the bowl and chill in your fridge for at least 4 hours before eating.
05 -
Top it off with the saved whipped topping, extra toasted nuts, and cherries, if you'd like. Serve this cold.