Pina Colada Frozen Squares
I've been in an ice cream mood lately, probably because I'm not ready for summer to be over. This Pina Colada Frozen Squares is another very simple ice cream treat that can be made ahead of time.
1¼ cups graham cracker crumbs (about 16 squares)
¼ cup butter (melted), or canola oil
1 tablespoon sugar
¼ cup macadamia nuts finely chopped
1 quart (4 cups) vanilla, reduced-fat ice cream, slightly softened
1 can (8 oz) crushed pineapple in juice, undrained
¼ cup rum
2 teaspoons coconut extract, if desired
¼ cup flaked coconut, toasted
1) Heat oven to 350°F. In small bowl, mix cracker crumbs, macadamia nuts,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..
*To toast coconut, bake uncovered in an ungreased shallow pan in a 350ºF oven 5 to 7 minutes, stirring occasionally, until golden brown.