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    Pina Colada Fudge


    Source of Recipe


    pillsbury

    List of Ingredients




    1 (12-oz.) pkg. (2 cups) white vanilla chips
    1 (3.25-oz.) jar macadamia nuts, chopped, toasted*
    1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting
    1/2 cup chopped dried pineapple
    1/2 cup coconut, toasted*
    1 teaspoon rum extract
    1 teaspoon coconut extract
    1. Line 8 or 9-inch square pan with foil, extending foil
    over edges. Place chips in medium microwave-safe bowl.
    Microwave on HIGH for 1 to 2 minutes or until melted,
    stirring every 15 seconds until smooth.

    2. Reserve 1/4 cup nuts for garnish. Add remaining nuts
    and all remaining ingredients to melted chip mixture; mix
    well. Spread in foil-lined pan. Sprinkle with reserved nuts.
    Refrigerate 1 hour or until firm.

    3. Remove fudge from pan by lifting foil. Remove foil; cut
    into squares.

    Makes 36 squares

    * To toast macadamia nuts and coconut, spread on separate
    small cookie sheets; bake at 350°F. for 5 to 8 minutes or
    until light golden brown, stirring occasionally.

    Recipe




 

 

 


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