reamed mixture alternately with the pina colada mixer, starting and ending with the
he Pina Colada Buttercream:
1. Using a stand mixer or hand mixer with
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.
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.
Bake cake mix as directed on package.
Cool completely.
Using wooden spoon handle, poke random holes in cake top.
Pour pina colada drink mixer over top of cake, filling holes.
Spread pineapple over cake top, covering completely.
Frost with Cool Whip.
Mix cake mix, pudding, eggs, milk and oil in mixer.
Bake at 350\u00b0 for 30 minutes in a 13 x 9-inch pan.
Punch holes in cake as soon as it comes out of the oven.
Mix Eagle Brand milk and pina colada and pour over cake.
Frost top with Cool Whip and coconut. Keep refrigerated if it is humid.
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.
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.
Combine the pineapple juice, pina colada mixer, sugar, tropical punch and grape juice.
Mix well.
Freeze.
About 2 hours before serving, remove from freezer and allow to thaw slightly. Using a knife, make a slush out of the punch and add 7-Up or Sprite, as needed.
Makes about 2 1/2 gallons (without the 7-Up). Will serve 100.
cup of Mr. Goudas Pina Colada in a large bowl and
In a saucepan sprinkle gelatin into Pina Colada Mix and heat stirring to simmer (or place in a microwave safe bowl and heat on HIGH 30 seconds, stirring once).
Add rum.
Chill in freezer 10 minutes.
Beat mixture until smooth.
Fold half of the whipped cream into the Pina Colada Mix and then place in crust.
Chill until firm, about 2 hours.
Serve: Topped with remaining whipped cream and garnished with cherries and/or pineapple if desired.
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.
Mix cake according to directions.
While cake is baking, mix together condensed milk and pina colada.
While cake is still warm, punch holes, with a spoon handle, every 1 to 1 1/2-inches over cake.
Drizzle milk and pina colada mixture over top, filling holes.
Repeat.
Spread whipped cream over the cake and sprinkle with coconut.
Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
Dip chicken strips into egg, then coat with coconut mixture.
Place in shallow baking pan and drizzle with melted butter.
Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.
ake is baking, combine the pina colada mix and sweetened condensed milk
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.
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.
While cake is hot, mix pina colada and Eagle Brand milk together and punch holes in cake with toothpick; pour over cake very slowly so it can soak in.
Use only half on this or it will be too soggy.
Cool in refrigerator, then ice with Cool Whip and sprinkle coconut on top.
Keep refrigerated.