Pina Colada Fudge Food

PINA COLADA

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

PIñA COLADA

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

PINA COLADA WEDGES

Steps:

• Beat cream cheese with sugar and rum until smooth.
• Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap.
• Invert pan onto serving plate, remove pan and plastic wrap.
• Spread with remaining whipped topping and sprinkle with remaining coconut.
• Freeze until firm, about 2 hours.
• Cut into wedges Garnish with pineapples and cherries if desired.

PINA COLADA

Steps:

• Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
• Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!

PINA COLADA FUDGE

Steps:

• Line 8 or 9” square pan with foil, extending foil over edges.
• Place chips in medium microwave-safe bowl.
• Microwave on HIGH for 1-2 minutes or until melted, stirring every 15 seconds until smooth.
• Reserve 1/4 cup nuts for garnish.
• Add remaining nuts and all remaining ingredients to melted chip mixture; mix well.
• Spread in foil-lined pan.
• Sprinkle with reserved nuts.
• Refrigerate 1 hour or until firm.
• Remove fudge from pan by lifting foil.
• Remove foil; cut into squares.
• To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F.
• for 5 to 8 minutes or until light golden brown, stirring occasionally.

PINA COLADA CAKE AND FROSTING

Steps:

• Preheat oven to 350°F.
• NOTE: For those of you who do not want to use the rum, especially in the frosting, please try using water with rum flavoring to your taste. Same for the cake.
• Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans.
• CAKE.
• Mix cake mix, pudding, water, rum and oil.
• Add eggs, one at a time, beating well after each addition.
• Stir in pineapple then fold in coconut.
• Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
• Cool.
• FROSTING.
• Mix crushed pineapple, rum and vanilla instant pudding.
• Beat until it thickens.
• Fold in 1 container of Cool Whip.
• Frost cake.
• Sprinkle top with coconut or toasted coconut (optiional).
• *To toast coconut:.
• Spread coconut in shallow pan.
• Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.