Add grenadine and orgeat into a bottom of glass.
Mound ice into glass.
Add white rum and orange curaco.
Add OJ, sweet and sour, and pineapple juices.
\"Float\" Bacardi dark rum and Myers dark rum on top.
**Should go in a glass aprox 13- 15 ounces***.
Place milk, pineapple, ice, Carnation Breakfast Essentials Drink, banana and pineapple juice in blender; cover. Blend until smooth.
Peel, core and slice the pineapple into pieces then put it into a large bowl.
Add the spices and sugar. Then pour the boiling water over the ingredients.
Cover the bowl and refrigerate overnight.
Strain the drink into a pitcher. Serve over ice and enjoy!
Mix boiling water and jello in container and set aside.
In large container mix Kool-Aid with 2 quarts water and add sugar. Mix in orange pineapple drink and jello mixture.
Refrigerate overnight.
Before serving add vanilla ice cream and 7-Up.
Place orange juice, pineapple juice, and orange sherbet into a blender, and blend until smooth. Pour into two glasses, and garnish each with a pineapple ring.
Fill 6 glasses 2/3 full of pineapple juice; add club soda and ice cubes.
Garnish and serve.
Fill each of 6 glasses 2/3 full of pineapple juice.
Add club soda or seltzer and ice cubes.
Garnish with strawberries, lime slices or pineapple chunks.
Boil sugar and water until sugar dissolves.
Pour water over the pineapple and add lemon juice.
Chill.
Add 2 more pints of water and pour into glasses.
Float a few fresh lavender flowers on top to serve.
Serves 6.
Directions:
Using a blender, whirl the soy milk, pineapple juice, pineapple chunks, blueberries, banana, wheat germ, and oil until smooth. Pour into a glass.
Put pineapple slices through sieve to extract juice.
Add hot water to pineapple juice and sweeten to taste.
Add lemon or lime juice.
Add cloves and let cool.
Serve chilled.
Prepare orange juice as directed on can.
Add pineapple juice and Kool-Aid prepared with sugar.
Add 7-Up and ice to fill a 2 gallon container.
Mix orange juice and pineapple juice together.
Freeze part of mixture into cubes.
Then mix in 7-Up and/or Sprite.
Chill. Serve with frozen juice cubes.
Spray a 9-inch pie plate with cooking spray; sprinkle with crumbs.
In blender or food processor blend yogurt, egg, sugar and cornstarch.
Gradually add cream cheese; blend until smooth.
Pour into a large microwavable bowl.
Microwave on High (100%), whisking 3 times, 8 to 10 minutes or until it looks like chilled pudding.
Remove; stir until smooth.
Pour into pie plate.
Cover; chill 1 hour.
Top with Pineapple Topping.
Refrigerate several hours or overnight.
Makes 8 servings.
Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Pineapple Filling: Drain the pineapple well over a bowl, pushing
medium bowl, mix the pineapple, radishes, bell pepper jalapeno, cilantro
13 inch pan ready(recipe didn't say to grease
east! While it complements this drink recipe, we don't recommend friends
Combine cake mix, pudding mix, water, Hawaiian Punch, eggs and oil in large mixing bowl. Blend; beat at medium speed with mixer for 4 minutes. Stir in coconut.
Pour into greased and floured 10-inch tube pan; bake at 325\u00b0F. for 1 hours Cool completely before frosting.
Frosting: Combine cream cheese with confectioners' sugar and pineapple. Blend well until smooth and creamy. Spread over top and sides of cake.
Mix and heat (simmer, don't boil).
Recipe makes approximately 2 gallons.
Can be stored in the refrigerator for up to 2 weeks. Best when served hot.