1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3 egg yolks*, beaten
1/4 cup light rum
2 teaspoons vanilla extract
2/3 cup (about 5 macaroons) coconut macaroon crumbs
1/2 to 3/4 cup slivered almonds, toasted
1/3 to 1/2 cup chopped maraschino cherries
2 cups (1 pint) whipping cream, whipped
In large bowl, combine all ingredients except whipped cream; mix well.
Fold in whipped cream. Fill 2½-inch foil cups; cover.
Freeze 6 hours or until firm. Garnish as desired. Return leftovers to freezer.
For the Cake:
1 box butter cake mix, plus ingredients to make cake
1 14-ounce can sweetened condensed milk
1 15-ounce can cream of coconut (NOT coconut milk) – this can usually be found in the drinks/mixers aisle of your local grocery store
1 15.25-ounce can crushed pineapple, drained and juice reserved
For the Topping:
2 cups heavy whipping cream
2 to 4 tablespoons powdered sugar (sweeten to your preference)
1 teaspoon coconut extract
shredded coconut and maraschino cherries, to garnish if desired
Prepare and bake cake in a 9×13 pan according to package directions. While your cake is baking, mix together the reserved pineapple juice, sweetened condensed milk and cream of coconut until smooth.
Immediately after removing your cake from the oven, use the end of a wooden spoon to poke holes all over the top of the cake. Pour the milk mixture over the top of the warm cake, making sure to get it down into the holes. The cake will appear very saturated, but that’s okay. Evenly spread the reserved crushed pineapple all over the top. Cover the cake with plastic wrap and refrigerate overnight.
To make the topping:
Beat cream vigorously by hand with a whisk or using the whisk attachment of a stand mixer. When the cream starts to thicken, add in the powdered sugar and coconut extract. Continue beating until soft peaks form. You may also use Cool Whip if you wish. Garnish cake with shredded coconut and maraschino cherries.
Keep cake covered in refrigerator for up to 3 days.
1 small box pistachio instant pudding
1 container (8 oz.) Cool Whip
1 small can crushed pineapple, drained
1/2 cup maraschino cherries, chopped
1/2 cup chopped nuts
1 cups miniature marshmallows
Mix pudding into Cool Whip. Add remaining ingredients. Mix well and chill until serving.
1 lb. bag white rice – prepared as directed, cooled
12 oz. whipped cream topping – low-fat okay
1/2 cup granulated sugar
1 tsp. vanilla extract
20 oz. can crushed pineapple – drained
10 oz. jar maraschino cherries – drained, halved
Combine all ingredients in large bowl.