Beach Party Recipes

With spring quickly giving way to summer, we can count on a growing population of beach-goers swarming the nation's coastal regions. Lakeside, oceanside, or even poolside, here's a few cool snacks sure to compliment any beach party!

CREAMY FRUIT DIP

• 1-3.4 oz. package instant vanilla pudding mix
• 1-8 oz. container frozen whipped topping, thawed
• 1-8 oz. package cream cheese, softened
• 1 c. confectioners sugar
• 1 c. milk

In a medium bowl, mix together pudding mix, whipped topping, cream cheese, confectioners sugar and milk. Serve chilled.

PINEAPPLE STACKERS

• 4-8 oz. package cream cheese at room temperature
• 2 c. coconut cream
• 4 c. frozen whipped topping, thawed
• 4 pineapple, peeled, cored and cut into 18 slices

1. In large mixing bowl, beat cream cheese and coconut cream until blended. Fold in whipped topping.
2. Layer pineapple slices to cover serving platter. Spread a generous layer of the cream cheese mixture on pineapple slices.
3. Repeat layering. Top with remaining pineapple slices and cream cheese mixture.

FUDGEBERRY BALLS

• 1-8 oz. package cream cheese, softened
• 1-6 oz. package chocolate chips, melted
• 3/4 c. vanilla wafer crumbs
• 1/4 c. strawberry preserves
• 1/2 c. almonds, toasted and finely chopped

1. Beat cream cheese at medium speed with an electric mixer until creamy.
2. Add melted chocolate, beating until smooth.
3. Stir in vanilla wafer crumbs and preserves.
4. Cover and chill for 1 hour.
5. Shape into 1-inch balls; roll in chopped almonds. Chill

BBQ SAUCE

• 1 qt. vinegar
• 1-64 oz. bottle ketchup
• 1 c. sugar
• 2 T. lemon juice
• 2 T. ground red pepper
• 2 T. ground black pepper
• 1 tsp. salt

1. Combine all ingredients in a large saucepan.
2. Simmer on low heat until the sauce is thickened to preference.
3. Serve over barbequed chicken or beef.

CARIBBEANANAS

• 20 bananas
• 10 T. butter ormargarine, melted
• 5 T. lemon juice
• 2 1/2 tsp. ground allspice
• 2 c. packed brown sugar

1. Heat oven to 350.
2. Cut bananas crosswise into halves; cut each half lengthwise into halves. Place cut sides up in square 9 inch baking dish.
3. Mix butter/margarine, lemon juice and allspice; brush over bananas. Sprinkle bananas with brown sugar.
4. Bake uncovered for about 15 minutes or until bananas are hot.

COLADA SQUARES

Crust :

• 2 c. all-purpose flour
• 1/2 c. packed brown sugar
• 1 c. butter or margarine
• 1 1/2 c. coconut flakes
• 1 c. sliced almonds

Filling:

• 2-8 oz. package cream cheese, softened
• 2 c. whipping cream
• 1 1/3 c. milk
• 2-3.4 oz. package instant coconut cream pudding/pie filling mix
• 2-8 oz. can crushed pineapple, undrained
• 4 T. rum

1. Heat oven to 350.
2. In medium mixing bowl, combine flour and brown sugar.
3. With fork, cut in butter until coarse crumbs develop.
4. Stir in coconut and almonds.
5. Sprinkle evenly in two ungreased 13x9-inch pans.
6. Bake at 350 deg. for 18 to 22 minutes or until golden brown, stirring twice.
7. Reserve 1 cup of crumbs for topping. With fork, press remaining crumbs evenly in bottom of pans.
8. Cool 20 minutes or until completely cooled.
9. In large mixing bowl, beat cream cheese until smooth.
10. Gradually beat in whipping cream; add milk and pudding mix.
11. Beat at high speed for about 2 minutes or until slightly thickened.
12. Stir in pineapple and rum.
13. Pour over cooled crust; spread evenly; sprinkle with reserved crumbs. Cover; refrigerate at least 6 hours.
14. Cut into squares prior to serving.

PINEAPPLE LIMEADE

• 6 c. pineapple juice
• 3/4 c. lime juice
• 1 c. sugar
• 9 c. sparkling water/seltzer/7-Up, chilled

1. Mix juices and sugar; refrigerate until chilled.
2. Just before serving, stir in sparkling water/seltzer/7-Up.
3. Serve over ice.

ALL RECIPES SCALED TO SERVE 20 GUESTS.