Pineapple-Rum Frosting

Jessie Hamilton, F.H.S.

  • 1/2 cup sugar
  • 1/2 cup coconut dessert
  • 1 1/2 cup milk
  • 1 can crushed pineapple
  • 1 1/4 cup rum
  • 1 container frozen topping, thawed

Combine dessert mix and sugar. Add 1/2 cup milk and stir until sugar is dissolved. Add remaining 1 cup milk. Cook until mixture comes to a boil. Cool. Add drained pineapple and rum. Fold in thawed whipped topping. Frost between layers and on top and sides of cake.

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