combine the blueberries, pineapple, and pina colada concentrate in a large bowl
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.
reamed mixture alternately with the pina colada mixer, starting and ending with
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.
In blender container or mixing bowl, combine sherbets and pina colada concentrate; blend until smooth.
Stir in rum.
Place in airtight container.
Freeze 1 to 2 hours or until slushy.
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.
Pour boiling water on gelatin in medium bowl.
Stir until gelatin is dissolved.
Stir in pina colada concentrate and reserved pineapple juice until concentrate is melted.
Refrigerate about 45 minutes or until the consistency of unbeaten egg whites. Stir in pineapple and coconut.
Pour into 6-cup mold.
Cover and refrigerate about 4 hours or until set; unmold.
Serves 8.
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.
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 yellow cake mix in greased and floured sheet pan.
Leave in pan.
Cool.
Punch holes with fork.
Mix milk and creme of coconut pina colada and pour over cake.
Mix frozen coconut and Cool Whip and top cake.
Chill.
Pour pineapple juice into a large container. Add pina colada drink mix. Fill the empty bottle halfway with vodka and pour in. Stir in frozen lemonade concentrate.
Freeze, stirring every 2 hours, until pineapple juice mixture is a slushy consistency, 4 to 6 hours.
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.
Mix together Pina Colada mix, water, crushed pineapple, coconut,
Combine pina colada mix, rum and ice in a blender and blend till smooth.
Top with desired amount of grenadine.
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 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.
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.
Mix pina colada and juice concentrate in large container. Stir in water.
Just before serving, pour into punch bowl. Add soda and lemon and lime slices. Pour over ice in glasses.
Bake cake mix in a 9 x 13-inch pan at 350\u00b0 according to the package directions.
While cake is still hot, punch holes in it with a knife or fork. Pour condensed milk and pina colada mixture over cake. Cool for 2 hours.
Spread Cool Whip and top with coconut. Keep refrigerated.