Sift together the flour, salt, and baking soda,
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.
bowl, combine the blueberries, pineapple, and pina colada concentrate in a
Mix together Pina Colada mix, water, crushed pineapple, coconut,
arge bowl.
3. Add the coconut cream, pineapple juice, lemon
Mix the cake mix, pudding mix, 1/
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.
nstructions on the box.
While the cake is baking, combine the pina colada mix
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 pina colada mix, rum and ice in a blender and blend till smooth.
Top with desired amount of grenadine.
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.
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.
r Bundt pan. Cream together the butter, shortening, and sugar.
Mix and bake cake according to instructions on box.
After the cake has baked; make holes in the cake and pour the Eagle Brand milk and pina colada over the hot cake.
After it has cooled, spread Cool Whip over the cake and sprinkle it over with the coconut.
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.
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.
Bake cake mix in an oblong pan as directed on the box.
While cake is warm, punch holes all over it with the end of a wooden spoon.
Pour bottle of pina colada mix over cake.
Then pour a can of Eagle Brand over the cake.
Top with coconut.
Refrigerate and top with Cool Whip just before serving.
Cook white cake as directed.
Remove cake from oven and punch holes in it with a wooden spoon.
Pour Pina Colada mix over hot cake until holes are full.
Let cake cool.
Top with Cool Whip and coconut.
The longer the cake sits, the better.
Mix the strawberries, peach, banana, watermelon, blueberries, and pineapple together in a large bowl. Drizzle the pina colada mix over the fruit; stir until evenly coated.
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.