Butter or canola or soybean oil, melted coconut extract, if desired crushed pineapplejuice, undrained flaked coconut, toasted* graham cracker crumbs, about 16 squares rum extract or 1/4 rum Sugar vanilla sugar free/reduced fat ice cream Desserts

Wedding Dessert Ideas: Piña Colada Frozen Dessert

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Wedding Dessert Ideas: Piña Colada Frozen Dessert

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

 
Piña Colada Frozen Dessert
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
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Servings
12
Passive Time
7 30
Servings
12
Passive Time
7 30
Piña Colada Frozen Dessert
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
12
Passive Time
7 30
Servings
12
Passive Time
7 30
Ingredients
  • 1 1/4 cups graham cracker crumbs, about 16 squares
  • 1/4 cup Butter or canola or soybean oil, melted
  • 1 tbps Sugar
  • 1 quart vanilla sugar free/reduced fat ice cream slightly softened
  • 1 8 oz can crushed pineapplejuice, undrained
  • 2 tsp rum extract or 1/4 rum
  • 2 tsp coconut extract, if desired
  • 1/4 cup flaked coconut, toasted*
Servings:
Units:
Instructions
  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.
Recipe Notes

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

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Source: Betty Crocker

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