Preheat your oven to 350°F (175°C). Spread the chopped macadamia nuts in a single layer on a baking sheet and toast for 4-6 minutes until golden.

In a large mixing bowl, combine both boxes of pudding mix, the 20-ounce crushed pineapple with juice, the 8-ounce crushed pineapple, and sweetened condensed milk. Stir until smooth.

Drain the maraschino cherries and reserve some for garnish. Fold the drained cherries and mini marshmallows into the creamy mixture.

Fold the cooled toasted macadamia nuts into the mixture, reserving a tablespoon for garnish.

Fold half a cup of thawed whipped topping into the mixture until light and fluffy.

Transfer the mixture into a 9 by 13-inch dish, smooth the top, cover, and refrigerate for at least 4 hours.

Before serving, garnish with reserved whipped topping, macadamia nuts, and cherries. Serve chilled.