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Rum Chata Recipes

Rum Chata recipes

RumChata Coconut Mousse Cheesecake

no bake pineapple cheesecake For the Crust 3/4 cup graham cracker crumbs 1 TBS granulated sugar 2 TBS unsalted butter, melted For the Filling 1 (8 oz) package cream cheese, softened 3 tablespoons granulated sugar 12 oz fresh pineapple, pureed 1/2 tsp vanilla extract 1 (8 oz) tub whipped topping, thawed

  • Brenda Bunting

    stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs into dishes to form a crust layer. beat the cream cheese and sugar add in pineapple and vanilla and mix to combine fold in the whipped topping until well combined.

Rum Chata caramel cheesecake

RumChata Pudding Shots Ingredients 1 cup RumChata 1 box of chocolate or vanilla instant pudding 1 cup milk 1 container of whipped topping Directions Mix pudding, milk, and RumChata until smooth. Stir in whipped topping. Put into plastic shot containers with lids and freeze.