1 (12 ounce) package (2 cups) white vanilla chips
1 (3.25 ounce) jar macadamia nuts, chopped, toasted
1 (16 ounce) can Pillsbury Creamy Supreme Vanilla Frosting
1/2 cup chopped dried pineapple
1/2 cup coconut, toasted
1 teaspoon rum extract
1 teaspoon coconut extract

Line 8- or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.

Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm.

Remove fudge from pan by lifting foil. Remove foil; cut into squares.

Makes 36 squares.

NOTE: To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350 degrees F for 5 to 8 minutes, or until light golden brown, stirring occasionally.