Pina Colada Fluff Salad Recipes

PINA COLADA FLUFF

Steps:

• In a large bowl, add an entire can of pineapple (fruit and juice) and vanilla pudding mix. Use a spatula to thoroughly mix together.
• Add cool whip, marshmallows, coconut, pecans, and rum extract, then gently fold all of the ingredients together.
• Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Serve immediately with more coconut, marshmallows, and pecans for garnish (optional).

PINA COLADA FLUFF SALAD

Steps:

• In a large bowl, mix together the pudding mix and crushed pineapple.
• Fold in the remaining ingredients and chill until ready to serve. Serves 8-10.

PINA COLADA FLUFF

Steps:

• Combine pudding mix and the entire can of crushed pineapple in a large bowl.
• Stir until completely combined.
• Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts.
• Chill until ready to served.

PINA COLADA

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

PINA COLADA FLUFF SALAD

Steps:

• In a large bowl, combine crushed pineapple with juice, pudding mix and coconut. Mix well. Fold in Cool Whip.
• In a separate bowl, beat cream cheese and sugar with an electric mixer until smooth. Fold into pudding mixture.
• Fold in pineapple tidbits and marshmallows. Cover and chill until ready to serve.

PINA COLADA FRUIT SALAD

Steps:

• For dressing, mix first 5 ingredients until sugar is dissolved. Place fruit in a large bowl; toss gently with dressing., Refrigerate, covered, until serving. If desired, top with mint.

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.

PINA COLADA FLUFF RECIPE - (4.1/5)

Steps:

• ((Note: Some cans of pineapple have more juice than others so if your can has a lot, drain off and reserve about 1/2 cup add add back in only if the mixture needs it. The pudding and pineapple mixture should not be runny.)) Add the undrained pineapple to a mixing bowl; sprinkle the pudding mix over the top and stir until well combined. Fold in the rum extract, Cool Whip, marshmallows, coconut, and nuts. Transfer mixture to a serving bowl and chill until serving time. At serving time, garnish top or individual servings if desired with cut pieces of canned pineapple slices and a drained maraschino cherry. (Drain the pineapple and cherries well on paper towels first).

PINA COLADA SALAD

Steps:

• Mix crushed pineapple with juice, instant pudding and coconut.
• Fold in Cool Whip.
• Cream together cream cheese and sugar in separate bowl.
• Then fold into other mixture; chill.

PINA COLADA CAKE III

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour a 10 inch fluted or tube pan.
• In large mixing bowl, combine cake mix, pudding mix, 1/2 cup coconut creme, 1/2 cup rum, oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes. Stir in pineapple. Pour into prepared pan.
• Bake for 50 to 55 minutes. Cool 10 minutes. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom.
• Combine remaining coconut creme and 2 tablespoons of rum. Slowly spoon over the cake. Chill thoroughly. Store in refrigerator.