Piña Colada Frozen Dessert

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

Pina Colada Frozen Dessert

Ingredients

  • 1 1/4 cups Graham cracker crumbs (about 16 squares)
  • 1/4 cup butter (melted), or canola or soybean oil
  • 1 tablespoon 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 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.

Prep Time 20 min | Makes 12 servings

* 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 Information: 1 Serving (1 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.

Recipe and photo used with permission from: Betty Crocker/© 2010 ®/TM General Mills

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