Combine the packet of coconut cream pudding and 1 cup of Nutchello™ in a sauce pot. Stir well and bring to boil over medium heat, stirring constantly. Once thickened, take off heat and cool. Place in the refrigerator until it gets cold.

Preheat oven to 350. Spread coconut flakes in one even, thin layer on a baking sheet. Bake coconut for 5-8 minutes until it turns golden brown. Make sure to stir coconut every couple of minutes so that it toasts evenly. Keep an eye on it and transfer it to a bowl as soon as you take it out of the oven. If you leave it on the hot baking sheet, it will keep cooking.

Once the pudding is cooled, fold it with whipped topping until evenly incorporated.

Fold in mini marshmallows.

Fold in toasted coconut and crushed cashews.

Transfer the mixture into a container with a lid and refrigerate for at least an hour before serving.