owl, 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, and powdered sugar in
. Add the coconut cream, pineapple juice, lemon juice, maple syrup
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.
cup of Mr. Goudas Pina Colada in a large bowl and
Follow directions for high altitude on cake mix.
In a large mixing bowl mix pina colada mix, 1/2 cup rum, oil and eggs.
Blend well.
Beat at medium speed for 2 minutes.
Fold in coconut.
Pour into well-greased and floured 2 x 9 x 13-inch pan.
Shake out excess flour.
Bake at 350\u00b0 for 50 to 55 minutes.
Cool 15 minutes in pan.
Then invert to cool on rack.
Soften sherbet.
Blend in 1/2 cup rum.
Fold in pineapple and freeze.
Serve atop cake slices.
ake is baking, combine the pina colada mix and sweetened condensed milk
owl; mix until smooth. Drain pineapple reserve juice.
Add milk
In a large bowl, combine pineapple juice, crushed pineapple with juice, cherry 7-Up and maraschino cherries with the juice. When ready to serve, add pina colada sherbet.
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.
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.
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.
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 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 as directed on package with 3 eggs, 1/3 cup oil and substituted reserved pineapple juice plus added water to make required amount of liquid (1 1/4 cups).
Add drained, crushed pineapple.
Bake at 350\u00b0 in 9 x 13-inch pan for 30 to 35 minutes. After baking, while hot, make holes with toothpick in cake (plenty of them).
Pour pina colada mix on and spread.
Let cool.
Add Cool Whip (as icing) and cover with coconut.
Keep refrigerated. (Longer it sits, better it gets, but won't last.)
Spread oleo, brown sugar, pineapple and pie filling in 9 x 15-inch pan.
Make yellow cake following directions on box except use juice from pineapple and the pina colada mix for liquid (add water to make the difference).
Bake as directed.
Let stand 5 minutes, then turn out upside down on tray.
Serves 15.
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.
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.