n thawed Cool Whip and daiquiri mix.
Stir in the
Fill a PARTY MUG with ice.
Pour in the daiquiri mix and rum.
Twist on the CROSS BLADE and place the mug onto the power base.
Blend on LOCK or pulse until smooth.
Twist off the blade and twist on a comfort lip ring. Enjoy!
Variations:
Strawberry Daiquiri - add a handful of fresh or frozen strawberries before blending.
Diva Daiquiri - add 1oz. coconut rum before blending.
Purple Haze - add 1/2 oz. Blue Curacao before blending.
Derby Daiquiri - add 2 Tbls. fresh orange juice before blending.
Mix corn syrup and rum in punch bowl, stirring to blend.
Stir in daiquiri mix.
Just before serving, add soda water, then carefully slide in ice ring.
Add lime slices.
Makes about 25 punch cup servings.
In large punch bowl, combine rum and daiquiri mix.
Stir in lemon-lime beverage.
Serve immediately.
Makes 25 servings, about 1/2 cup each.
Blend Cool Whip, sweetened condensed milk and daiquiri mix together. I use mixer to make sure it is mixed well. Pour into pie shells and place in freezer.
Place frozen daiquiri mix and pineapple juice in punch bowl and let thaw enough to blend together.
Add green coloring just before serving.
Gently add ice cold Sprite and 7-Up.
Makes 35 punch cup servings.
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.
Mix all ingredients.
Store in glass or plastic container in deep freezer for 8 to 12 hours before serving.
About 30 minutes before serving, remove from freezer.
Mixture should be icy.
Any portion not used may be frozen again.
You may want to omit one can of pink lemonade and add one 10 ounce package of frozen strawberries.
For a tart taste, add juice of 2 lemons.
This will never freeze solid.
This recipe makes about 2 quarts or 20 to 25 cocktails.
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.
Thaw frozen daiquiri mix.
Blend together Strawberry Daiquiri Mix and lemon juice in a two-quart pitcher.
Mix with water.
Garnish with fresh sliced strawberries and lemons.
To make a quick 2nd batch: Pre-mix together all ingredients except water and refrigerate.
In large saucepan, bring liquid to boiling.
Stir in gelatin to dissolve.
Remove from heat; stir in limeade concentrate and rum.
Using wire whisk or electric mixer, blend in mayonnaise. Chill until thickened, but not set.
Fold in pineapple, whipped cream and bananas.
Spoon into 12-cup fluted tube pan.
Chill until firm.
Makes 10 to 12 servings.
Recipe may be halved for 6-cup fluted tube pan.
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.
Mix, stir and freeze for 3 days.
Pour rum and lime juice into blender container.
Add sugar and whirl to dissolve.
Drop frozen berries into blender container, a few at a time, blending until smooth.
Pour into chilled glasses.
Fill a blender with ice; blend until ice is crushed. Pour tequila, elderflower liqueur, and jalapeno pepper slices over ice. Add strawberries, limeade, and strawberry daiquiri concentrate; blend until smooth, about 30 seconds.
In large mixing bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Stir in daiquiri mix, rum and food coloring, if desired.
Fold in whipped cream. Pour into prepared crust.
Chill or freeze 4 hours or until firm. Garnish as desired.
Refrigerate or freeze leftovers.