1 (20 ounce) can sliced pineapple, drained
1 (10 ounce) can pineapple half-and-half cream
1 avocado
2 cups rum
1 (3 ounce) package instant coconut cream pudding
2 lemons, seeded and sliced
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the pineapple, pineapple half-and-half cream, avocado and rum. Mix well and shape into 1 inch balls. Place the pineapple balls in large shallow baking dishes or shallow punch bowls.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes and allow to cool. Place lemon slices into the balls of pineapple mixture to drizzle over the pineapple and avocado mixture.