Piña Colada Frozen Dessert

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

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Prep Time 20 min
Total Time 7 hr 30 min
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*

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Directions

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.

EXPERT TIPS

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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;