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Piña Colada Cream Recipe

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This recipe for Piña Colada Cream is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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