Ingredients & What Each One Does

Below each ingredient is a short note explaining its role in the recipe to help you tweak texture and flavor confidently.

• 1/2 cup macadamia nuts, toasted and chopped
  — Adds a rich, buttery crunch and tropical luxury. Toasting deepens the nutty flavor and prevents sogginess.
• 2 (3.4 oz) packages coconut cream instant pudding mix
  — Provides the creamy, coconut flavor backbone and thickening structure without cooking; gives the salad its lush mouthfeel.
• 2 (20 oz) cans crushed pineapple with juices
  — Supplies bright, juicy sweetness and acidity; the juice dissolves the pudding mix and helps hydrate the overall mixture.
• 1 (14 oz) can sweetened condensed milk
  — Adds decadent sweetness, richness, and stabilizes the creaminess so the salad stays luscious when chilled.
• 1 (16 oz) jar maraschino cherries, drained
  — Gives pops of color, a cherry-sweet twang, and a classic nostalgic element; drain well to avoid excess liquid.
• 3 cups mini marshmallows
  — Introduces a soft, chewy contrast and helps aerate the salad so it feels lighter than a pure cream mixture.
• 1 (16 oz) container frozen whipped topping, thawed
  — Provides volume, lightness and a stable whipped texture; thawed but still cold for best folding results.

Step-by-Step Instructions — Easy & Clear

1. Prep your mise en place. Chill the mixing bowl if you like (it helps the whipped topping hold up). Drain the maraschino cherries thoroughly and pat dry on paper towels. Toast and chop the macadamias if not already toasted.
2. Combine pudding mix and pineapple. In a large mixing bowl, add both packages of coconut cream instant pudding. Pour in both cans of crushed pineapple with their juices. Using a whisk or a sturdy spatula, stir until the pudding granules are fully dissolved and the mixture is smooth and uniform — about 30–60 seconds. The pineapple juices do double duty: flavor and hydration for the pudding mix.
3. Sweeten and enrich. Pour in the entire can of sweetened condensed milk and mix until incorporated. The mixture should be silky and slightly thickened — the condensed milk adds richness and stabilizes the final texture.
4. Fold in the mix-ins gently. Add the drained maraschino cherries, toasted macadamia pieces, and mini marshmallows. Finally, fold in the thawed whipped topping in two additions, using a rubber spatula and gentle folding motions to keep the mixture airy and not deflated. Taste and adjust: if you want it sweeter, a tablespoon of additional condensed milk will do it.
5. Chill until set. Transfer the salad to a serving bowl or individual cups. Cover tightly with plastic wrap and refrigerate for at least 2 hours — chilling allows the pudding to set, marshmallows to soften slightly, and flavors to marry.
6. Garnish & serve. Before serving, top with a few extra toasted macadamias, a few whole maraschino cherries, and an optional dollop of whipped topping for presentation. Serve cold.

Why This Recipe Is Loved

This recipe blends tropical brightness (pineapple & coconut) with textural contrast (crunchy macadamias vs. soft marshmallows) and comforting creaminess (condensed milk + pudding + whipped topping). It’s an effortless, nostalgic dish that requires no baking, scales easily, and travels well — the exact qualities people ask for at potlucks, holiday tables, and family gatherings.

Serving Suggestions

• Serve in chilled bowls or individual parfait glasses for a polished presentation.
• Pair with a light citrus sorbet or fresh sliced mango to amplify the tropical theme.
• For a retro vibe, serve alongside classic ham sandwiches and a crisp green salad at a potluck.
• Top with a sprinkle of toasted coconut or a drizzle of dark rum caramel (for adults) to elevate flavor.