Pink Pina Colada Slush 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 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.

Steps:

• 1. Mix together pineapple juice, pina colada mix, vodka, and rum. Freeze overnight. (For convenience, I use clean plastic ice cream pails for this.)
• 2. When time to serve, add 2 tablespoons (or desired amount) of slush to a glass and fill with white cream soda.
• 3. Garnish with fresh tropical fruit.

Steps:

• In a large plastic container, combine cranberry-raspberry juice with the pina colada mix. Freeze overnight.
• Remove from freezer 30 minutes prior to serving. To serve place frozen slush in punch bowl and slowly add raspberry ginger ale.

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:

• 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.

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:

• 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.

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.