Easy Pina Colada Dessert Recipes

EASY PINA COLADA DESSERT

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.

PIñA COLADA FROZEN DESSERT

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.

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!

EASY PINA COLADA CAKE

Steps:

• Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
• In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
• Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
• Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.

PINA COLADA ICEBOX CAKE

Steps:

• In a large bowl, beat cream cheese, confectioners' sugar and extract until smooth. Gradually beat in 1 cup coconut milk. Add pudding mix; beat on low speed until smooth. Fold in whipped topping., Pour remaining coconut milk into a shallow dish. Quickly dip half of the graham crackers into milk; allow excess to drip off. Arrange in a single layer in the bottom of a 13x9-in. baking dish, breaking to fit as needed. Layer with half each of the cream cheese mixture, pineapple and coconut. Repeat layers. Refrigerate, covered, at least 4 hours before serving.

PINA COLADA CAKE II

Steps:

• Bake cake as directed on box for a 9 x 13 inch cake.
• As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it's alright). Mix condensed milk and Pina Colada mix together and pour over cake.
• Chill overnight.
• Before serving, frost with whipped dessert topping (Cool Whip ™ ) and sprinkle with coconut.

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.

BEST EVER PINA COLADA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
• Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
• Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

PINA COLADA DESSERT

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.