Add a taste of the tropics to your buffet table by serving a pina colada dip with a fresh fruit tray. It goes over well any season of the year!
- 1 jar (7 ounces / 200 ml) marshmallow creme
- 1 tub (8 ounces / 250 gram) spreadable cream cheese
- 1/2 cup drained crushed pineapple
- 1/2 cup flaked coconut
- Whip the cream cheese until smooth.
- Add the marshmallow creme and beat until fluffy.
- Fold in pineapple and coconut.
- Cover and chill until serving.
- Top with toasted coconut.
- Serve with fresh fruit or cubed cake.
Share this
