Ingredients 1 pound bread, pieces 1 each pina colada drink mix, can 6 oz pineapple juice 1 each milk, canned, skim 1/2 cup cream of coconut 2 each bananas 3 each eggs 1/3 cup irish cream 1 cup raisins 8 oz pineapple, canned, in juice 1 teaspoon lemon peel, grated Directions: Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur. Combine both purees. Combine raisins and crushed pineapple with juice; set aside. Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp grated lemon peel and spread 1 c raisin mixture over bread in slow-cooker. Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours. Spoon pudding into dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later.