Whip together the cream cheese, sweetened condensed milk, orange juice and zest, lime juice and zest. Whip for 2 minutes until fully combined.
By hand fold in the crushed pineapple, sliced maraschino cherries, cubed banana, coconut, and 1/2 container whipped topping.
Spread evenly into the pie crust. Cover and chill for at least 4 hours or overnight.
Garnish the top with toasted macadamia nuts and remaining whipped topping. Garnish with additional maraschino cherries, if desired.
Toast Nuts: Spread in a single layer on a baking sheet. Toast in a preheated 350°F oven for 5-8 minutes or until lightly golden and fragrant. Cool completely.
Notes
Please note: The [10] inch Keebler graham crust I used in this recipe is slightly larger than the standard premade graham cracker crust. On the packaging it states "2 extra servings."How to make homemade Graham Cracker Crust:
In a small mixing bowl, melt 1/4 cup salted butter.
Add 1 1/2 cups crushed graham cracker crumbs and ¼ cup granulated sugar
Toss together until fully moistened then press onto the bottom and up the side of a 9 or 10 inch deep dish pie pan.
Bake in a preheated 375°F oven for 15 minutes or just until set.