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.
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.
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 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.
Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times.
Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Transfer cooked french toast slices to a warmed platter while you finish cooking. Top each 2-slice serving with several slices of banana to serve.
Mix together Pina Colada mix, water, crushed pineapple, coconut,
b>Pina Colada in a large bowl and mix at low speed for 1
Combine pina colada mix, rum and ice in a blender and blend till smooth.
Top with desired amount of grenadine.
ake is baking, combine the pina colada mix and sweetened condensed milk
Prepare cake mix according to directions on box for 3-layer cake.
Bake and cool completely.
Mix sugar and water in saucepan. Bring to a boil and let simmer 10 minutes; add pina colada drink mix and let cool. Stack cake with pina colada mixture, then cool whip and coconut until all layers are stacked. When all are stacked, frost outside of cake with cool whip, sprinkle with coconut.
Decorate with cherries. Refrigerate before serving. You will also want to refrigerate all leftovers.
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.
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.
pstanding ridge; place in freezer for 15 minutes.
Preheat oven
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.
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.
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.
For the Sponge Cake:
1.
In a blender or food processor, combine cream cheese, pina colada mix, and sour cream and blend until smooth.
Remove from blender to a mixing bowl and fold in pineapple chunks and maraschino cherry halves.
Refrigerate 1 hour.
Serve with other fresh fruit or dried fruit and nuts.
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.