Piña Colada Frozen Dessert

Pineapple juice, coconut and rum added to ice cream create a cool tropical paradise.

Prep: 20 min | Yield: 12 servings

Ingredients

• 1 1/4 cups Graham cracker crumbs (about 16 squares)
• 1/4 cup butter (melted), or canola or soybean oil
• 1 tablespoon granulated sugar
• 1 quart (4 cups) vanilla no-sugar-added, reduced-fat ice cream, slightly softened
• 1 (8 ounce) can crushed pineapple in juice, undrained
• 2 teaspoons rum extract or 1/4 cup rum
• 2 teaspoons coconut extract, if desired
• 1/4 cup flaked coconut, toasted*

Instructions

1. Heat oven to 350 degrees F.
2. In small bowl, mix cracker crumbs, butter and sugar.
3. Press into an ungreased 8 inch square (2 quart) glass baking dish.
4. Bake for about 10 minutes or until dry.
5. Cool completely, about 1 hour.
6. In large bowl, beat ice cream, pineapple with juice and extracts with electric mixer on low speed just until blended.
7. Spread in baked crust.
8. Freeze for about 6 hours or until firm.
9. Remove dessert from freezer about 5 minutes before serving.
10. Sprinkle coconut over top.

Notes

* To toast coconut, bake uncovered in an ungreased shallow pan in a 350 degrees F oven for 5 to 7 minutes, stirring occasionally, until golden brown.

Nutrition

Per serving: Calories 190 (Calories from Fat 80), Total Fat 9g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 20mg; Sodium 130mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 10g), Protein 2g

Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 2%

Exchanges: 1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 2 Fat

Carbohydrate Choices: 1 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker