Hawaiian Tamales

• 7 cups prepared tamale dough (enough to make 52 tamales)
• 1 to 2 Tbsp. KOOL-AID Cherry Flavor Sugar-Sweetened Drink Mix
• 52 corn husks
• 3 cups chopped fresh or canned pineapple, drained
• 1 cup firmly packed brown sugar

1. Soak 52 corn husks in hot water for 30 minutes or overnight in warm water.
2. Prepare your favorite tamale dough recipe, adding the drink mix to the dough with the flour.
3. Assemble tamales by spreading 2 Tbsp.
4. of the masa mixture (tamale dough) into a 3x2-in.
5. rectangle down the center of each corn husk, leaving about 2 in.
6. bare at the top of the husk.
7. Spoon 1 Tbsp.
8. of the pineapple and 1 tsp.
9. 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.
10. Steam in a tamalera for about 1 hour, adding water when needed.
11. (Tamales are cooked when they pull away from the corn husks.)
12. Cool slightly.
13. Serve topped with thawed COOL WHIP Whipped Topping just before serving, if desired.

tamale, sugar, corn husks, pineapple, brown sugar

Taken from www.kraftrecipes.com/recipes/hawaiian-tamales-62909.aspx (may not work)