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Piña Colada Frozen Dessert

Piña Colada Frozen Dessert

Desserts

Betty Crocker's Heart Healthy Cookbook shares a recipe! Pineapple juice, coconut and rum added to ice cream create a cool tropical paradise.

By Betty Crocker Kitchens

  • Prep Time 20 Minutes
  • Servings 12
  • Ingredients 8

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

Step 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.

Step 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.

Step 3 Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.

Nutrition

Calories190(Calories from Fat80),Total Fat9g(Saturated Fat5g,Trans Fat0g),Cholesterol20mgSodium130mgTotal Carbohydrate21g(Dietary Fiber1g Sugars10g),Protein2g;% Daily Value*:Vitamin A6%;Vitamin C0%;Calcium8%;Iron2%; 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.

Expert Tips

*To toast coconut, bake uncovered in an ungreased shallow pan in a 350ºF oven 5 to 7 minutes, stirring occasionally, until golden brown.