Piña Colada Frozen Dessert
Pineapple juice, coconut and rum added to ice cream create a cool tropical paradise.
- 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*
- Heat oven to 350 degrees F.
- In small bowl, mix cracker crumbs, butter and sugar.
- Press into ungreased 8-inch square (2-quart) glass baking dish.
- Bake for about 10 minutes or until dry.
- Cool completely, about 1 hour.
- In large bowl, beat ice cream, pineapple with juice and extracts with electric
mixer on low speed just until blended.
- Spread in baked crust.
- Freeze for about 6 hours or until firm.
- Remove dessert from freezer about 5 minutes before serving.
- 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 credit (used with permission):
Betty Crocker/© 2010 ®/TM General Mills
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