Pina Colada Slushie Steph Recipes

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.

PINA COLADA LUSH

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.

PINA COLADA SLUSH

Steps:

• Combine first 5 ingredients in a large plastic container.
• Freeze at least 8 hours, stirring twice during freezing process.
• To serve, combine equal portions of frozen mixture and lemon-lime beverage, stirring well. Store any remaining frozen mixture in freezer. Serve immediately.

PINA COLADA SLUSH

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.

PINA COLADA SLUSHIE

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.