PIñA COLADA FROZEN DESSERT

Piña Colada Frozen Dessert image

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

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 7h30m

Yield 12

Number Of Ingredients 8

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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*

Steps:

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

Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 10 g, TransFat 0 g