Combine milk, pina colada mix, and pineapple juice.
Add puddings and beat for 5 minutes. Fold in pineapple, coconut, and whipped topping.
Chill for several hours.
Can garnish each serving with pineapple chunks and maraschino cherries.
Combine the pina colada mix, pineapple with juice, vanilla ice cream, rum, and ice in a blender. Blend until slushy.
Pour the whipping cream into a bowl, and beat until soft peaks form. Stir into the pina colada mixture to blend evenly; pour into four glasses. Top each drink with a cherry.
Allow cream cheese, whipped topping and pina colada mix to melt a little so that they are easier to mix. Mix in sugar, if desired. Pour mixture into graham cracker crust. Chill overnight before serving.
Make a white cake.
Immediately punch holes in cake.
Pour one can of condensed milk and 1/2 can pina colada mix over it. Let set overnight.
When ready to serve, cover with Cool Whip and sprinkle on frozen coconut.
Bake cake as directed on box for a 9 x 13 inch cake.
As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it's alright). Mix condensed milk and Pina Colada mix together and pour over cake.
Chill overnight.
Before serving, frost with whipped dessert topping (Cool Whip (TM) ) and sprinkle with coconut.
Cook cake by directions on box.
Poke holes in top of cake when done.
Pour milk and pina colada mix over cake.
Top with Cool Whip.
Sprinkle coconut over Cool Whip.
Bake cake according to package direction (add one extra egg). Take cake from oven.
Punch holes all over (a soda straw works well).
Pour over cake: Strawberry Pina Colada Mix and frozen strawberries.
Cover with Cool Whip.
Sprinkle with Angel Flake Coconut.
Store in refrigerator.
Combine ice cubes, pina colada mix, banana, pineapple, kefir, and coconut cream in a blender; blend until smooth. Add rum and vanilla ice cream; blend until smooth and creamy.
Combine cake mix, pudding mix, 1/2 cup pina colada mix, rum, oil and eggs in bowl; mix well.
Pour into greased 10-inch Bundt pan.
Bake at 350\u00b0 for 50 to 55 minutes.
Remove to wire rack to cool slightly.
Blend confectioners sugar and 1 to 2 tablespoons pina colada mix in bowl; drizzle over cake.
Yields 16 servings.
Mix thawed pina colada mix with lemon juice and Eagle Brand mix.
Add thoroughly drained, crushed pineapple.
Blend in Cool Whip.
Pour in pie crust.
Allow to set until firm in refrigerator.
Garnish, if desired.
Very rich.
Bake cake according to directions, using 9 x 13-inch pan. Punch holes in baked cake with handle of wooden spoon while cake is still warm.
Mix Eagle Brand milk, pina colada mix and pineapple together.
Pour over warm cake.
When chilled, frost with Cool Whip and sprinkle with coconut.
Keep refrigerated.
Prepare and cook yellow cake as directed on box in a 13 x 9-inch pan.
Let cool a little.
While still warm, mix together pina colada mix and condensed milk.
Punch holes in warm cake and pour mixture over it.
(It looks awful, but just wait.)
Put in refrigerator and let cool for 30 minutes.
Top with Cool Whip and then sprinkle with coconut.
Refrigerate for 2 hours and serve.
In a medium bowl, whip together cream cheese, sugar, pina colada mix, rum and strawberry daiquiri. Chill in the refrigerator at least 3 hours before serving.
Open pina colada mix, combine with water in a large punch bowl.
Add pineapple juice and mix well.
Place in freezer overnight.
Take out of freezer one hour before serving.
Add ginger ale and pineapple slices before serving.
Prepare cake mix according to directions on box. Bake in a 9 x 13 x 2-inch pan. While cake is still warm, poke holes in it. Pour pina colada mix very slowly over cake until all liquid is absorbed. Repeat with Eagle Brand milk. Cover with Cool Whip. Sprinkle with coconut. Refrigerate.
Bake cake as directed on box.
Take out of pans to cool.
Mix milk and pina colada mix.
Poke holes in cake and pour mixture over cake while cake is still warm.
When cool, put together with Cool Whip and coconut.
Keep refrigerated until ready to eat.
Bake yellow cake mix with pudding in oblong pan according to directions.
While warm, pierce with a fork.
Mix Eagle Brand milk and pina colada mix.
Pour over warm cake.
Frost with Cool Whip and top with coconut. Refrigerate.
Bake cake as directed in a 9 x 13 inch pan.
As soon as it comes out of oven, punch holes all over the top with a meat fork (try not to hit bottom, but it's alright if you do).
Mix condensed milk and pina colada mix together and pour over cake.
Chill overnight.
Before serving, frost with whipped dessert topping.
Preheat oven to 350\u00b0.
Blend cake mix, pudding, egg whites, oil, water and rum.
Beat 2 minutes at medium speed.
Fold in coconut.
Bake in a greased 9 x 13-inch pan at least 2 inches deep for 30 to 40 minutes.
When done, punch holes in top of cake with fork.
Shake pina colada mix well, then pour over top of cake. Let cool at least 25 minutes before adding topping.
Mix cake according to the directions on the box.
Put in a 9 x 13-inch pan.
Bake according to box.
After baking, while still warm, punch top full of holes (use large fork).
Pour can of pina colada mix over cake.
Cool, then cover top with Cool Whip. Sprinkle coconut on top.
Store in refrigerator.