Pina Colada Slushie Steph Recipes

Steps:

• Pour the tropical juice and coconut milk into separate ice cube trays and freeze. Peel the banana, cut into chunks and freeze on a plate.
• When you're ready to make the drinks, add the frozen juice and coconut milk cubes to a blender with the banana chunks. Add the pineapple, rum and mango and blend on high until very smooth, light and creamy, scraping down the sides of the blender several times, 1 to 2 minutes. Immediately pour (or pipe for a soft-serve look) into 4 glasses. Garnish with mango chunks and maraschino cherries and serve.

Steps:

• In a large bowl, combine pineapple juice, water, pina colada mix, lime juice and lemonade mix; stir until drink mix is dissolved. Transfer to a 2-qt. freezer container. Freeze 6 hours or overnight. , Remove from freezer 45 minutes before serving. For each serving, combine 1/2 cup slush mixture with 1/2 cup lemon-lime soda.

Steps:

• Pour the pineapple juice into an ice cube tray and freeze until solid. Pour the white rum into a blender. Add the coconut cream and the pineapple ice cubes and blend together. Pour into tall glasses to serve and garnish with pineapple chunks.

Steps:

• 1. Combine ingredient is large Tupperware container of ice cream bucket and freeze. To serve, use equal parts of slush and fresca or sierra mist or 7-UP. Makes six- 8 oz. servings or twelve- 4 oz. servings. Can also be made the Holland House Cream of Strawberry for a festive color.

Steps:

• Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish., In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust. , In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. , Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.

Steps:

• Blend first 2 ingredients till smooth add to a large bowl or pot.
• Add the rest of the ingredients to bowl. Stir to mix. Place in 2-3 freezer bags and freeze overnight.
• Bring to room temperature 1 hour before serving. Give a mix to blend and scoop into glasses and serve.

Steps:

• In blender container or food processor bowl with metal blade, combine half each of the pineapple, cream of coconut and orange juice; blend until smooth. Pour into 1 1/2-quart nonmetal freezer container. Repeat with remaining pineapple, cream of coconut and orange juice. Cover container; freeze 4 to 6 hours or until icy, stirring twice.
• To serve, spoon 1/2 cup frozen mixture into each glass. Add 1/2 cup carbonated beverage to each glass; stir gently.