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How to Make Flan
Peruvian Arroz con Pollo
Piña Colada Frozen Dessert
piña colada frozen dessert
cups graham cracker crumbs (about 16 squares)
cup butter (melted), or canola or soybean oil
quart (4 cups) vanilla no-sugar-added, reduced-fat ice cream, slightly softened
can (8 oz) crushed pineapple in juice, undrained
teaspoons rum extract or 1/4 cup rum
teaspoons coconut extract, if desired
cup flaked coconut, toasted*
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.
*To toast coconut, bake uncovered in an ungreased shallow pan in a 350ºF oven 5 to 7 minutes, stirring occasionally, until golden brown.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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© 2018 ®/TM General Mills All Rights Reserved
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