2 pre-formed graham cracker pie crusts
2 regular size vanilla pudding, not instant
2 cans whipped topping
1 c. flaked coconut
1 sm. can crushed pineapple, well drained
1 sm. jar Macadamia nuts, chopped not too fine

Prepare vanilla pudding as per package directions. Stir in coconut, drained pineapple, and the Macadamia nuts; stir well.

Pour 1/2 of mixture into each pie crust. Refrigerate for 4 hours. Top pie with whipped topping and serve. Finely diced Macadamia nuts can be spread over the topping as a garnish if desired. Delicious!