Piña Colada Frozen Dessert

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

  • prep time 20 min
  • total time 7 hr 30 min
  • ingredients 8
  • servings 12

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*
  • 1 Heat oven to 350°F. In small bowl, mix cracker crumbs, butter and sugar. Press into ungreased 8-inch square (2-quart) glass baking dish. Bake about 10 minutes or until dry. Cool completely, about 1 hour.
  • 2 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 about 6 hours or until firm.
  • 3 Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    190
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    130mg
    130%;
    Total Carbohydrate
    21g
    21%
    (Dietary Fiber
    1g
    1%
      Sugars
    10g
    10%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    2%;
    Exchanges:
    1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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