Slice bananas and drop in blender jar of food processor bowl. If using frozen banana, partially thaw, snip off end of skin, and squeeze directly into food processor.
Add remaining ingredients. Blend until smooth.
Freeze until mushy. Beat and pour into popsicle molds.
Freeze until firm. To unmold, hold in hand or let set at room temperature until mold will slide off. Enjoy.
The pie crust should be cooled at least 30 minutes before ready to use.
Beat the cream cheese when an electric mixer on medium speed until fluffy.
Gradually pour in the milk and continue beating until smooth.
Stir in the daiquiri mix and rum, and the food coloring if you are using.
Fold in the whipped topping.
Pour the filling into the crust and freeze for at least 6 hours, or preferably overnight.
Insert 8 wooden sticks or skewers into cut ends of bananas. Freeze until firm.
Melt together the chocolate and oil in small saucepan over low heat, stirring frequently.
Cool slightly; pour into tall, narrow glasses.
Dip each frozen banana into chocolate mixture, coating evenly.
Immediately roll in Add-A-Crunch. Freeze.
For longer freezer storage, wrap securely in foil.
Makes 8 Frozen Banana Pops.
Break frozen banana in chunks.
In blender, combine banana, vanilla and milk; blend until smooth.
Sweeten with maple syrup, if desired.
Makes 1 (1 1/2 cup) serving.
Add banana, almonds, and dates, preferably cut into smaller pieces, in a food processor or blender. Add some of the soy milk.
Run the blender for roughly one minute, adding more soy milk until you like the consistency. You don't want lumps of frozen banana in the drink, so make sure it is all smoothiefied. Don't run too long, or the almonds will disappear.
Enjoy.
In blender put Slim Fast, dry milk, ice and water.
Blend until completely blended, ice completely chopped.
Add frozen banana pieces.
Blend just until banana is blended.
A wonderful healthy summer treat.
Peel banana and cut into large chunks. (You can put the frozen banana under hot water to make it easier to peel).
Add yogurt, milk, coconut milk, banana, honey, and lime juice to blender. Blend until smooth.
Add more milk to make it thinner, ice to make it thicker.
Freeze unpeeled banana, remove from freezer, slice through peel lengthwise and remove peel.
Slice frozen banana and toss with brown sugar and yogurt.
Top with chopped nuts, if desired.
Puree the frozen banana in a blender, processing for about 30 seconds.
Add the peanut butter, process again.
Now add the ice cubes, and process until some of them are crushed.
Finally, add the milk, process until smooth and pour into a tall glass to drink.
In blender, put banana broken into chunks.
Add lots of ice, frozen limeade, ice cream and rum.
Blend, adding cold water to thin while blending.
Enjoy!
reezer.
For each strawberry daiquiri: In blender jar, combine 3
In blender, combine grapefruit juice, banana and ice.
Process until frothy.
If desired, garnish with mint or lime.
Makes 2 servings.
Place ingredients in blender.
Blend 10-15 seconds or until ingredients are texture of snow.
Pour into saucer champagne glass and serve with straw.
Garnish with maraschino cherry and banana slice if desired.
In large punch bowl, combine orange juice concentrate, pink lemonade and daiquiri mix.
Stir in water, nectar and Schnapps. Chill until needed.
At serving time, add lemon-lime soda and some ice cubes.
Garnish with strawberries, if desired.
In a large bowl, combine daiquiri mix, sweetened condensed milk, and whipped topping. Mix until smooth and creamy.
Add thawed strawberries and blend into mixture.
Fill pie crusts and refrigerate for approximately 4 hours or freeze until set.
Cut frozen peaches into chunks and put into blender or food processor, then add the water, rum and daiquiri mix.
Blend at high speed until smooth.
Makes 4 \"normal\" drinks.
Frozen peaches are preferred as then no ice or ice cubes are needed in the drink.
Serve with jalapeno dip and chips.
In punch bowl, combine orange juice concentrate, lemonade concentrate and daiquiri mix.
Stir in water and peach nectar. Chill until needed.
At serving time, add carbonated beverage, ice cubes or ice ring and float strawberries atop punch.
Serve immediately.
Makes about 15 cups or 20 (6 ounce) servings.
Reserve 1 cup whipped topping in refrigerator.
Place ladyfinger halves, cut side up, in the bottom of 11x7 inch dish and brush with rum.
Put cream cheese in food processor and process until fluffy.
Add remaining whipped topping, strawberries and daiquiri mix and process with on/off pulses until blended.
Spoon over lady fingers and freeze 6 hours or overnight.
Remove from freezer 20-30 minutes before serving, top with remaining whipped topping and garnish with fresh strawberries if desired.
Blend ice and daiquiri mixer together in a blender until smooth. Add apple, pineapple, mango, orange, and lime juice; blend until smooth. Pour rum into daiquiri mixture and blend well.
lend until smooth.
Add frozen banana cubes one at a time