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Piña Colada Frozen Dessert

Pina Colada Frozen Dessert

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

Recipe Ingredients

Method

  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 minutes | Total Time 7 1/2 hours | 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.

Reprinted with permission from Betty Crocker/© 2010 ®/TM General Mills.


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