Hawaiian Tamales

• 52 corn husks
• Tamale Dough
• 1 to 2 Tbsp. KOOL-AID Cherry Flavor Sugar-Sweetened Drink Mix
• 3 cups chopped fresh or canned pineapple, drained
• 1 cup firmly packed brown sugar

1. Soak corn husks in hot water 30 minutes or let stand overnight in room-temperature water.
2. Prepare Tamale Dough recipe, adding the drink mix to the dough with the masa harina.
3. Assemble tamales by spreading 2 Tbsp.
4. 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.
5. Spoon 1 Tbsp.
6. of the pineapple and 1 tsp.
7. 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.
8. Stand tamales in a steamer basket in large pot filled 1/4 full with water.
9. (Make sure tamales are not touching the water.)
10. Bring water to boil; cover.
11. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary.
12. Remove tamales from steamer basket; cool slightly.
13. Top with thawed COOL WHIP Whipped Topping just before serving, if desired.

corn husks, tamale dough, sugar, pineapple, brown sugar

Taken from www.kraftrecipes.com/recipes/hawaiian-tamales-65431.aspx (may not work)