Caribbean Ice Cream Pie

Yield: 8 to 10 servings

Ingredients

• 1 (7 ounce) package flaked coconut
• 1/2 gallon vanilla ice cream, divided in half and slightly softened
• 2 tablespoons rum
• Few drops green food coloring
• 1/3 cup butter
• 1 (8 ounce) can crushed pineapple, drained
• 2 limes, grated, + the juice

Instructions

1. In large skillet, stir coconut in melted butter over medium-high heat until golden and toasty. Reserve 2 tablespoons for garnish.
2. Press remainder into bottom and sides of 9 inch pie plate and chill.
3. Combine half of slightly softened ice cream with pineapple and rum; spread over crust, then freeze.
4. Stir grated peel, juice of limes and food coloring into remainder of ice cream.
5. Mound on top of pineapple layer; sprinkle with coconut and freeze.