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Piña Colada Frozen Dessert
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Prep Time:
20 minutes
Total Time:
7 hours 30 minutes
Indulge in a tropical paradise with pineapple-coconut-rum ice cream from Betty Crocker's Heart Healthy Cookbook.
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 can (8 oz) 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:
  • Preheat the oven to 350°F. Combine cracker crumbs, butter, and sugar in a small bowl. Press the mixture into an ungreased 8-inch square (2-quart) glass baking dish. Bake for about 10 minutes until dry. Allow to cool completely for about 1 hour.
  • Combine ice cream, pineapple with juice, and extracts in a large bowl. Use an electric mixer on low speed to blend the ingredients until smooth. Spread the mixture in the baked crust and freeze for about 6 hours or until firm.
  • Let dessert thaw at room temperature for 5 minutes before serving. Garnish with a generous sprinkle of coconut.

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