Piña Colada Frozen Dessert

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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*

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.

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