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Print this Recipe    Pina Colada

PINA COLADA SQUARES

1 box (250 g) vanilla wafers, crushed
1/2 c melted margarine
1 pouch Knox Unflavoured Gelatine
1 T granulated sugar
1/4 c cold water
1 can (14 oz/398 ml) unsweetened crushed pineapple and juice
1 T lemon juice
1 T rum
1 container (250 ml) whipping cream, whipped
1/2 c shredded coconut
maraschino cherries

In a medium bowl combine vanilla wafer crumbs and margarine.
Press in the bottom of a 9 inch square cake pan; chill.

In a medium saucepan combine the gelatine with sugar and stir in
water. Stir over low heat until gelatine is completely dissolved.
Remove from heat, stir in pineapple, lemon juice and rum. Chill,
stirring occasionally until mixture is consistency of unbeaten egg
whites; about 30 minutes.

Fold whipped cream and cocounut into mixture. Pour over crust.
Refrigerate until set, about 2 - 3 hours. Cut into squares.
Garnish each square with a maraschino cherry if desired.

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