- 1 box no-bake cheesecake mix
- 1 graham cracker pie crust
- 1 can crushed pineapple in syrup
- 2 pkg macadamia nuts
- 1 can sweetened coconut
- Prepare cheesecake mix according to filling directions.
- Add one package of macadamia nuts and one can drained pineapple. Reserve 1/4 cup pineapple juice.
- Mix cheesecake filling, pineapple, nuts and juice.
- Pour into prepared crust.
- Refrigerate for 24 hours.
- Top with toasted coconut and second package of nuts.