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Piña Colada Frozen Dessert
-
Prep
20
min
-
Total
7
hr
30
min
-
Ingredients
8
-
Servings
12
-
1 1/4
-
cups graham cracker crumbs (about 16 squares)
-
1/4
-
cup butter (melted), or canola or soybean oil
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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*
2009 © and ®/™ of General Mills
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 190
- Calories from Fat
- 80
% Daily Value
- Total Fat
- 9g
- 13%
-
- Saturated Fat
- 5g
- 25%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 130mg
- 5%
- Potassium
- 130mg
- 4%
- Total Carbohydrate
- 21g
- 7%
-
- Dietary Fiber
- 1g
- 4%
- Sugars
- 10g
- Protein
- 2g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 2%
- 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 Choice
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.
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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.