Prepare the Nuts: Toast the chopped macadamia nuts in a dry skillet over medium heat, stirring frequently until lightly golden and fragrant. Remove from heat and allow to cool completely.

Mix the Base: In a large mixing bowl, add both boxes of coconut cream instant pudding mix.

Add Pineapple: Pour in the 20 oz can crushed pineapple with juice and the 8 oz can crushed pineapple with juice. Stir until the pudding mix is fully dissolved and thickened slightly.

Add Condensed Milk: Pour in the sweetened condensed milk and stir until the mixture becomes smooth, creamy, and fully combined.

Fold in Fruits & Marshmallows: Gently stir in the well-drained maraschino cherries and mini marshmallows, distributing evenly throughout the mixture.

Add Whipped Topping: Fold in the thawed whipped topping using a spatula. Mix gently until the fluff is light, airy, and fully blended.

Finish with Nuts: Sprinkle in the cooled toasted macadamia nuts and gently fold them in.

Chill: Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld and the texture to set properly.

Serve: Spoon into a serving bowl or individual dessert cups and serve chilled.