Pina Colada Dessert Recipes

Steps:

• Heat oven to 350°F. In small bowl, mix cracker crumbs, butter and sugar. Press into ungreased 8-inch square (2-quart) glass baking dish. Bake about 10 minutes or until dry. Cool completely, about 1 hour.
• In large bowl, beat ice cream, pineapple with juice and extracts with electric mixer on low speed just until blended. Spread in baked crust. Freeze about 6 hours or until firm.
• Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.

Steps:

• Whisk coconut milk, milk, sugar, coconut, cornstarch, egg, and orange zest together in a saucepan over medium heat; add banana slices, stirring continuously until pudding is thick, about 20 minutes. Remove saucepan from heat and stir butter, rum, and vanilla extract into pudding; fold in pineapple.

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add evaporated milk, pineapple and coconut; mix well.
• Pour evenly into 8 small dessert dishes.
• Refrigerate 3 hours or until firm. Top with the whipped topping just before serving. Store leftover desserts in refrigerator.

Steps:

• Preheat oven to 350 F degrees.
• Spoon flour into measuring cup and level.
• In bowl, mix flour and brown sugar.
• Cut in butter until mixture looks like coarse crumbs.
• Stir in coconut and almonds.
• Sprinkle in ungreased 13x9 pan and even out.
• Bake for 20 minutes or until golden brown, stirring a couple of times while baking.
• Take out 1/2 cup of crumbs to use for topping, and press the rest into the bottom of the pan.
• For topping: In large bowl, beat cream cheese until smooth.
• Gradually beat in whipping cream.
• Add milk and pudding mix, beat on high speed for 2 minutes until slightly thickened.
• Stir in pineapple and rum.
• Pour mixture over cooled crust.
• Sprinkle with crumbs.
• You may add a few toasted almonds if you like.
• Cover and refrigerate for at least 6 hours before serving.

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!