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