Piña Colada Slush Drink Taco Bell Fruitista Copycat Recipes

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 COCKTAIL

Steps:

• Combine rum, cream of coconut, pineapple, and ice in a blender. Puree on high speed until smooth. Pour into chilled Collins glass and serve with a straw.

PIñA COLADA SLUSH

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.

PINA COLADA SLUSH

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.

TACO BELL PINA COLADA FRUITISTA

Steps:

• Place all ingredients into the blender and blend until the ice has been crushed. Pour into a glass and top with lime slice. The Sierra Mist soda gives this drink a little extra fizz.

STRAWBERRY SLUSH DRINK RECIPE

Steps:

• In a large saucepan, combine sugar, water, and jell-o. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture into two separate containers (I use gallon-sized Ziploc bags) and freeze for at least 8 hours (it can store in the freezer for a long time, but if you want the "slushy" consistency, you will want to keep it in the freezer for at least 8 hours).
• If it is frozen solid, I usually pull it out of the freezer about 2 hours before I need to use it so that it can thaw a little bit.
• When ready to serve, place the slushy contents of the bag into a punch bowl and stir in a 2 liter of Sprite with it (if you need to serve a lot of people, you can add a second 2-liter of Sprite and it will still taste good). I like to slice up some fresh strawberries and throw them into the punch bowl.
• Serve immediately.

PINA COLADA SLUSH

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.

SPARKLING PEACH PUNCH DRINK RECIPE

Steps:

• In a large punch bowl, mix together V8 juice, ginger ale soda, and peach juice.
• Add in the frozen peach slices and lemon slices to float on top as garnish. Finish wish ice as desired.

PIñA COLADA SLUSH DRINK {TACO BELL FRUITISTA COPYCAT}

Steps:

• Place ice, pina colada mix, and soda pop into the blender and blend until smooth. Pour into 2 glasses and top each with a lime slice. Serve immediately.
• This recipe is easy to double or triple to feed more people.

TACO TIME COPYCAT PUMPKIN EMPANADA RECIPE

Steps:

• Cream together the cream cheese and sugar until smooth.
• Add in pumpkin, vanilla, and pumpkin pie spice.
• Place 1/3 of mixture into the center of each tortilla. Spread around the whole tortilla getting 1/2 inch from the edge of the tortilla.
• Place 1/3 of mixture into the center of each tortilla. Spread around the whole tortilla getting 1/2 inch from the edge of the tortilla.
• Roll up carefully and secure with a toothpick.
• Place each empanada into a pan full of vegetable or canola oil that is heated to 325 -350 degrees.
• Fry until golden brown, turning so both sides cook.
• Place on a paper towel to drain grease.
• Remove toothpick after frying.
• Combine the sugar and cinnamon on a plate with sides.
• Roll the hot empanada in the cinnamon sugar mixture until coated on all sides.
• Top the empanada with whipped cream, or you can dip it in the whipped cream.