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Ingredients:
- 3 cups whole milk
- 1 package (3.4 oz) Instant Coconut Cream Pudding
- 1 small can (8 ounces) crushed pineapple, drained
- 1 teaspoon rum flavoring
- 1 teaspoon vanilla extract
Preparation:
Combine all ingredients in a mixing bowl; mix on medium speed until well blended. Pour into prepared ice cream maker and freeze as directed.
Makes about 1 quart.
Makes about 1 quart.
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