Desserts

PINA COLADA SHEET CAKE 
1 baked Yellow Cake in a 9 by 13 inch pan
 
1 (14 oz.) can Sweetened Condensed Milk
 
1 (15 oz.) can Cream of Coconut

2 Tbsp. to 1/2 C. Dark Rum (optional)
 
1 (20 oz.) can Crushed Pineapple, 
undrained
                                
1 pt. Whipping Cream sweetened to taste or 

1 (12 oz.) container frozen whipped topping
 
1(12 oz.) pkg. Shredded Coconut
 
Preparation:
 
While cake is warm, punch holes all over it. 
Mix the condensed milk, and cream of coconut, 
and rum if using, and spoon slowly over the 
cake. (It takes some time to soak in, so be 
patient.). Spoon pineapple and its juice over 
the cake. Refrigerate for several hours or 
overnight. Before serving, cover with whipped 
cream or topping and sprinkle with 
coconut

KOOL-AID-PIE 
1 can evaporated milk

2/3 cup sugar

1 envelope Kool-Aid

1 8-inch baked pie shell

Chill milk until partially frozen; whip until 
fluffy. Add sugar and Kool-Aid; whip until 
stiff. place in pie shell; freeze until firm. 
Yield: 5 servings
Peanut Butter Frosting
Peanut Butter Icing (Blender)

Place in blender container;

1/4 C. hot milk

1/4 C. peanut butter

2 T. soft butter

1/2 C. brown sugar
 
Blend smooth and gradually add; about 1 1/2 
C. powdered sugar Work frosting with a 
spatula at the last if it gets too thick to 
please the blender motor. 
Covers two 8" layers. This also makes a good 
ice-cream sauce. 
Dreamsicle Cake
 
(Serves 16)

1 package Orange Supreme Cake Mix

12 oz. prepared Whipped Topping

16 oz. Sour Cream

1/2 cup Confectioners' Sugar

1 small package Orange Jello 

Prepare the orange cake according to 
directions on package, and bake in two 9-inch 
round pans. When it's done, cool the cake for 
10 to 15 minutes in the pans, then remove and 
allow to cool completely on wax paper.
 When 
the cakes are cooled, slice each in half to 
produce four round layers. 

Meanwhile, blend together the prepared 
whipped topping, sour cream, and 
confectioners' sugar in a large mixing bowl 
with a hand-held mixer.
 Place the first layer 
of the orange cake on a serving dish. Cover 
generously with the whipped frosting. 
Repeat the process with the other layers, 
making sure to use the white frosting between 
all layers except the top one.
 Mix at least 
half of the Orange Jello powder into the 
remaining while frosting. Cover the top layer 
and the sides of the cake with it.
 Chill to 
store, slice to serve. Make sure to keep any 
leftovers refrigerated.


Pina Colada Fruit 
This is a great summer dessert.
 
2 (8 ounce) cartons plain yogurt

4 serving size package of low-cal vanilla 
pudding mix
 
1/2 cup drained crushed pineapple

1 teaspoon coconut extract

1 teaspoon rum extract

1 cup frozen whipped lite topping 
(thawed)
 
Bite sized pieces of fresh fruits (such as 
pineapple, strawberries, kiwi, grapes, 
etc...)
 
In a medium bowl blend yogurt and pudding 
mix; stir in pineapple and extracts. Fold in 
whipped topping. Cover; refrigerate until 
serving time. Serve with fruit 
dippers.


IMPOSSIBLE PINA COLADA PIE
1/4 cup milk

1/4 cup rum

2 Tblsp. butter/margarine, softened

4 eggs 

1 can (15 oz.) cream of coconut
 
(1&1/2 c) 1 can (8oz.) crushed pineapple in 
juice, well drained
 
1 cup flaked coconut
 
1/2 cup Bisquick
 
Heat oven to 350. Grease pie plate, 10"x 1 & 
1/2 " deep. 
Beat all ingredients except the coconut, 30 
seconds in blender on high or 1 minute with 
hand beater. Pour into plate. Sprinkle with 1 
cup coconut. Bake until knife inserted in 
center comes out clean, 40 to 45 minutes. 
Garnish with sliced pineapple & whipped 
cream, if desired. Refrigerate any remaining 
pie. 

Note: 2 teaspoons rum extract plus 2 
Tablespoons of milk can be substituted for 
the rum.