• 26servings
  • 80minutes
  • 220calories

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Nutrition Info . . .

VitaminsB3, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 52 corn husks

  2. Tamale Dough

  3. 1 to 2 Tbsp. KOOL-AID Cherry Flavor Sugar-Sweetened Drink Mix

  4. 3 cups chopped fresh or canned pineapple , drained

  5. 1 cup firmly packed brown sugar

Instructions Jump to Ingredients ↑

  1. photo by:

  2. kraft SOAK corn husks in hot water 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the drink mix to the dough with the flour.

  3. ASSEMBLE tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the pineapple and 1 tsp. of the brown sugar down the center of the masa mixture; fold over the sides of the husk and both ends to completely enclose the filling.

  4. STAND tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with thawed COOL WHIP Whipped Topping just before serving, if desired.


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