• 2  cups  crushed pretzels
• 1  cup  sweetened flaked coconut, toasted
• 1  cup  chopped macadamia nuts, toasted
• 3  tablespoons  sugar
• 3/4  cup  butter, melted

• 1  8-ounce package  cream cheese, softened
• 1  cup  sugar
• 1    (8-ounce) container frozen nondairy whipped topping, thawed
• 1  3-ounce package  lemon-flavored gelatin
• 1  3-ounce package  pineapple-flavored gelatin
• 1 3/4  cups  cups boiling water
• 1  cup  mayonnaise
• 1  6-ounce can  pineapple juice
• 1    (20-ounce) can crushed pineapple, undrained
• 1  cup  finely shredded sharp Cheddar cheese

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

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.