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Piña Colada Cream Recipe

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This recipe for Piña Colada Cream, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 2079 -- Barbara Czochara
Added: Monday, March 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (8 oz.) can - crushed pineapples in its own juice
1 c. - cold milk OR skim milk
¼ tsp. - rum extract OR rum (optional)
1 (4 serving size) pkg. - vanilla Jell-O instant pudding & pie filling
1 (8 oz.) tub - Cool Whip (regular OR lite), thawed
1 c. - Baker’s Angel Flake coconut

Directions:
Directions:
Drain pineapple, reserving juice. Pour pineapple juice, milk and rum extract in large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Gently stir in 2 cups whipped topping, coconut and drained pineapple. Spoon into individual dessert dishes or serving bowl. Garnish with remaining whipped topping. Serve immediately.

Personal Notes:
Personal Notes:
This dessert can also be put into a graham cracker piecrust. When spooning into dessert dishes, I topped with a spoon of whipped topping and a pick or toothpick with pineapple and strawberries.

 

 

 

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