The first batch of Pina Colada's I made was a little bit thin. I think it planned on a smaller amount of alcohol and mix. When it says 1 drink, it doesn't know what you're making and how big your cup is. I prefer to use a Big Gulp cup, while others may prefer a traditional glass. LOL Just kidding!!! While I am getting acquainted with the machine, I add more shaved ice when needed and the next batch I don't put in as much liquid. I want to try their margarita recipe exactly as it states so I can see if it always makes them thin or I'm using too much liquid. While poolside, the last thing I wanna think about is measuring. I picked up the carrying bag/cover thing on Ebay because Amazon and Margaritavillecargo.com were both out. It was $40 (same price everywhere), but worth it to be able to leave it outside at the BBQ. Here is a link that might be useful: Margaritaville cover

How about this one, It looks close? Pina Colada Cheesecake With Coco-Nut Crust 1 hours : 20 min prep SERVES 8 -10 Coco Nut Crust 1 1/2-2 tablespoons butter, at room temperature 1 cup flaked coconut 1 cup ground toasted brazil nut or ground toasted filbert nut 1/4 cup sugar 1/4 cup butter, melted, cooled to room temperature Cheesecake 2 1/4 lbs cream cheese, at room temperature 3/4 cup unsweetened crushed canned pineapple, drained well, 1/2 cup juice reserved 1/3 cup coconut rum 1/4 cup sour cream 1 1/2 cups sugar 4 large eggs, at room temperature, slightly beaten 2 slices fresh pineapple, 1/2 cm thick (optional) or canned pineapple (optional) 1.Prepare coco nut crust. 2.Place oven rack in centre of oven, heat to 350 degrees. 3.Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve. 4.Stir coconut, Brazil nuts and sugar in medium bowl. 5.Drizzle melted butter over nut mixture. 6.Stir and toss mixture vigorously with fork until slightly darkened and uniform. 7.Press nut mixture evenly on sides and bottom of reserved pan. 8.Refrigerate 5 minutes. 9.Bake crust 7 minutes. 10.Cool on wire rack to room temperature before filling, about 30 minutes. 11.Cheesecake-------------. 12.Place oven rack in centre of oven, heat to 350 degrees. 13.Cut cream cheese into 1 inch cubes, place in large mixer bowl. 14.Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. 15.Continue beating while gradually adding crushed pineapple. 16.Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed. 17.Add sour cream to cheese mixture, beat at medium speed until blended. 18.Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed. 19.Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition. 20.(Batter will be thin) Pour patter into baked cooled coconut crust. 21.Gently rotate pan several quarter turns to settle batter. 22.Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre. 23.For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides). 24.transfer pan to wire rack away from drafts. 25.Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature. 26.Remove sides of pan. 27.Refrigerate cake uncovered overnight or at least 8 hours. 28.Cover cake loosely with plastic wrap, refrigerate until serving time. 29.Make optional garnish just before serving. 30.Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices). 31.Cut slices into quarters. 32.Place 6 to 8 pineapple quarters in border around top of cheesecake.

Not sure if this is the type of dressing you are looking for, but I bet it wold be good over the salad you described..... Theother possibility is to use some Pina Colada concentrate (in the frozen juice concentrate section) and add it to a basic vinaigrette recipe. Good luck I hope you find what you are looking for it sounds really tasty! Alexa *************************************************** Pineapple Salad Dressing Rated: Submitted By: Shawn Nelson Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 6 "Perk up an ordinary salad with this tangy mixture shared by Shawn Nelson of Evansville, Indiana. With sweetness from pineapple juice and a but of zip from cumin, her salad dressing is a refreshing change of pace." Ingredients: 1/2 cup unsweetened pineapple juice 1/4 cup white vinegar 1 teaspoon ground cumin 1 garlic clove, minced mixed salad greens Directions: 1. In a jar with a tight-fitting lid, combine the pineapple juice, vinegar, cumin and garlic; shake well. Serve with salad greens. Refrigerate leftovers; shake or stir before serving.

Mc Donald's Vanilla Iced Coffee (Copy Cat Recipe) 6-1/3 cups cold water 6 tablespoons fresh ground coffee 1-(14 ounce) can sweetened condensed milk 2 tablespoons vanilla extract ice cubes Add coffee grounds inside filter/basket, and adjust basket to fit coffee maker. Pour cold water into coffee maker. Start brewing the coffee. After coffee's done brewing, turn off coffee maker, and set pot aside for coffee to cool somewhat. Combine brewed coffee and sweetened condensed milk into a large pitcher; stir thoroughly until coffee and condensed milk is blended together. Stir in the vanilla extract. Pour flavored coffee into glass that is filled with ice cubes, or refrigerate until coffee is chilled, then serve. This makes (58 ounces) of vanilla iced coffee (about 5 servings).