Preheat the oven to 350°F. Spread the chopped macadamia nuts in a single layer on a baking sheet. Toast for 4-6 minutes. Cool completely.
In a medium mixing bowl mix together the pudding mix, crushed pineapple, and condensed milk, Stir until the instant pudding has dissolved. (Do not drain the crushed pineapple)
Fold in the maraschino cherries, marshmallows, whipped topping and toasted macadamia nuts until fully combined. Reserve about 1/2 cup whipped cream and 1 Tbsp of nuts for garnishing.
Cover and chill for at least 4 hours before serving.
Garnish with additional whipped cream, reserved nuts and maraschino cherries, if desired.
Notes
If you're unable to find coconut cream pudding mix use cheesecake or white chocolate flavored pudding, adding 1-2 teaspoons of coconut extract and 1 loosely packed cup of flaked coconut.
If preferred, pecans or walnuts may be used in place of macadamia nuts.