Piña Colada Frozen Dessert

Ingredients

                           

 

 

1 1/4

cups graham cracker crumbs (about 16 squares)

1

tablespoon sugar

2

tablespoons canola oil

2

tablespoons fat-free egg product

1

quart (4 cups) vanilla fat-free ice cream, slightly softened

1

can (8 oz) crushed pineapple in juice, undrained

2

teaspoons rum extract

2

teaspoons coconut extract, if desired

1/4

cup flaked coconut, toasted*

Directions

• Step1Heat oven to 350°F. In small bowl, mix cracker crumbs, sugar, oil and egg product. Press into ungreased 8-inch square (2-quart) glass baking dish. Bake about 10 minutes or until dry. Cool completely, about 30 minutes.
• Step2In 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 4 hours or until firm.
• Step3Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.