Pina Colada Fudge

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“A different twist to normal fudge. Cook time is actually refrigeration time.”
1hr 15mins
36 squares

Ingredients Nutrition

  • 1 (12 ounce) package white vanilla chips
  • 1 (3 1/4 ounce) jar macadamia nuts, chopped,toasted
  • 1 (16 ounce) canpillsbury creamy supreme vanilla frosting
  • 12 cup chopped dried pineapple
  • 12 cup coconut, toasted
  • 1 teaspoon rum extract
  • 1 teaspoon coconut extract


  1. Line 8 or 9” square pan with foil, extending foil over edges.
  2. Place chips in medium microwave-safe bowl.
  3. Microwave on HIGH for 1-2 minutes or until melted, stirring every 15 seconds until smooth.
  4. Reserve 1/4 cup nuts for garnish.
  5. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well.
  6. Spread in foil-lined pan.
  7. Sprinkle with reserved nuts.
  8. Refrigerate 1 hour or until firm.
  9. Remove fudge from pan by lifting foil.
  10. Remove foil; cut into squares.
  11. To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F.
  12. for 5 to 8 minutes or until light golden brown, stirring occasionally.

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