• 2 cups

  crushed pretzels

  see savings

  
• 1 cup

  sweetened flaked coconut, toasted

  see savings

  
• 1 cup

  chopped macadamia nuts, toasted

  see savings

  
• 3 tablespoons

  sugar

  see savings

  
• 3/4 cup

  butter, melted

  see savings

  

• 1 8-ounce package

  cream cheese, softened

  see savings

  
• 1 cup

  sugar

  see savings

  
• 1 

  (8-ounce) container frozen nondairy whipped topping, thawed

  see savings

  
• 1 3-ounce package

  lemon-flavored gelatin

  see savings

  
• 1 3-ounce package

  pineapple-flavored gelatin

  see savings

  
• 1 3/4 cups

  cups boiling water

  see savings

  
• 1 cup

  mayonnaise

  see savings

  
• 1 6-ounce can

  pineapple juice

  see savings

  
• 1 

  (20-ounce) can crushed pineapple, undrained

  see savings

  
• 1 cup

  finely shredded sharp Cheddar cheese

  see savings

  

•  

  sweetened whipped cream, toasted chopped macadamia nuts, toasted sweetened flaked coconut

  see savings

  

1.

Preheat oven to 400 degrees. Lightly grease a 13-x-9-x-2-inch baking dish. Set aside.

2.

In a small bowl, combine pretzels, coconut, macadamia nuts, and 3 tablespoons sugar. Add butter, stirring well to combine. Press pretzel mixture into bottom of prepared baking dish.

3.

Bake for 10 minutes. Set aside and allow to cool completely.

4.

In a medium bowl, combine cream cheese and sugar. Beat at medium speed with an electric mixer until creamy. Add whipped topping, beating to combine. Spread cream-cheese mixture on top of cooled crust, making sure to seal crust completely.

5.

In a large bowl, combine gelatins and boiling water, stirring to dissolve completely. Add mayonnaise and pineapple juice, whisking until smooth. Add pineapple and cheese, stirring to combine.

6.

Pour gelatin mixture over cream-cheese layer. Refrigerate until set, for at least 4 hours.

7.

Garnish with whipped cream, toasted chopped macadamia nuts, and toasted coconut, if desired.