12.6 ozbox dry whipped topping mix i.e. Dream Whip contains 2 packages - use both
2 1/2cupswhole milkdivided
23.4 ozboxes instant coconut cream pudding mix
18 ozcan crushed pineapplewell drained
1 1/2Tbsporange zest, plus additional for garnishing
1tsppure vanilla extract
18 ozfrozen whipped toppingthawed
Instructions
To make the crust: Preheat the oven to 375°F. Lightly spritz the bottom of a 10-inch springform pan with cooking spray. Set aside.
Spread 1/4 cup macadamia nuts on a baking sheet and toast for 4-5 minutes. Set aside for garnishing.
In a medium bowl mix together crumbs, 1/2 cup nuts, butter, coconut and 1/4 cup sugar. Press firmly onto the bottom and about 3/4 inches up the sides of the pan.
Bake crust for 16-18 minutes until golden and set. Cool completely.
Filling: In the bowl of a stand mixer whip together both packages of Dream Whip mix with 1 cup milk until stiff peaks form. Around 4-6 minutes.
To the whipped cream add both boxes of pudding mix remaining 1 1/2 cups whole milk and vanilla extract. Continue to whip for an additional 3 minutes or until the mixture is fully thickened and slightly golden in color.
Use a large spoon or spatula and fold in the crushed pineapple and grated orange zest.
Spread the filling over the cooled crust and smooth the top.
Place into the refrigerator to chill for at least 4-6 hours before cutting into pieces.
Before serving, frost the top with whipped topping. Sprinkle with orange zest and reserved toasted macadamia nuts.