It’s Summer time and the living is easy. Lying on a beach, somewhere tropical, sipping a drink under a shady umbrella. Yep, that’s a thought that helps me make it through a long, cold winter. Okay, I live in the South and the winter is not as cold as it could be, but it’s still long and dreary. When my husband worked at his previous job with frequent travel, he made one trip each year to a tropical paradise in the dead of winter. I thought about this trip all winter, longing for my little touch of summer in paradise.
Daily’s Cocktails wants to help us hold on to summer with their line of original frozen pouches. They’re no hassle, blender style cocktails that are simply frozen, squeezed and enjoyed. Available in seven flavors, Margarita, Pomegranate Acai Margarita, Peach Daiquiri, Strawberry Daiquiri and Light Strawberry Daiquiri, Frozen Lemonade, and Pina Colada, the drinks can be found in the freezer section of Walmart.
Getting ready for fall and the holidays? (Nope, me neither.) Daily’s has two new flavors for the season, Spiced Sangria and Hard Cider.
Want to try this in a recipe? How about making a yummy Pina Colada Cake?
|Photo credit: Betty Crocker|
1 package white cake mix
1 can (14 oz) sweetened condensed milk
1 (10 ounce) Daily’s Pina Colada frozen pouch
1 (12 ounce container) frozen whipped topping, thawed in the refrigerator
1/2 cup flaked coconut, toasted, if desired
Mix and bake cake as directed on package. Use a 9″ by 13″ pan. When cake is removed from the oven, use a fork to poke holes over the top of the cake. Mix the condensed milk and Daily Pina Colada frozen pouch together and pour over cake. Chill at least two hours. Frost with whipped topping and sprinkle with toasted coconut. Store in the refrigerator.
The cake can be made with two layers also. Simply bake the cake in two 8″ cake pans. Poke holes in the cake and pour the condensed milk/pina colada mixture over the cake. Frost each layer and top with toasted coconut.
Three 21+ readers will win a Daily’s insulated lunch tote.