Pina Colada Fudge Prep: 15 min - Ready in: 1 hr 15 min 1 (12-oz.) pkg. (2 cups) white vanilla chips 1 (3.25-oz.) jar macadamia nuts, chopped, toasted* 1 (16-oz.) can Pillsbury® Creamy Supreme® Vanilla Frosting 1/2 cup chopped dried pineapple 1/2 cup coconut, toasted* 1 teaspoon rum extract 1 teaspoon coconut extract 1. Line 8 or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth. 2. Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm. 3. Remove fudge from pan by lifting foil. Remove foil; cut into squares. Makes 36 squares * To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F. for 5 to 8 minutes or until light golden brown, stirring occasionally. Nutritional Info Per 1 Square: Calories 140, Calories from Fat 70, Total Fat 8 g, Saturated 3 g, Cholesterol 0 mg, Sodium 35 mg, Total Carbohydrate 16 g, Dietary Fiber 0 g, Sugars 15 g, Protein 1 g Diet Exchange: 1 Fruit, 1 1/2 Fat OR 1 Carbohydrate, 1 1/2 Fat ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.