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Ingredients:
10
crisp macaroon cookies, (2 1/2-inch)
2
tablespoons butter or margarine, melted
2
cartons (28 fl. oz.) Häagen-Dazs® Vanilla Ice Cream, slightly softened*
1/2
cup pineapple spreadable fruit
1/2
teaspoon rum extract
1/4
teaspoon coconut extract
1/3
cup shredded coconut, toasted
Fresh tropical fruit, sliced**
Fresh mint leaves, if desired
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Preparation:
1. Heat oven to 375°F. Spray 9-inch pie pan with nonstick cooking spray. In blender container or food processor bowl with metal blade, crush cookies until fine crumbs form. In medium bowl, combine crumbs and butter; mix well. Press mixture in bottom and up sides of sprayed pan.
2. Bake at 375°F. for 8 to 10 minutes or until lightly browned. Cool to touch; then freeze for 20 minutes to cool and set.
3. In small bowl, blend spreadable fruit, rum and coconut extracts. Spoon ice cream into large bowl, add pineapple mixture; mix quickly. Spoon ice cream mixture into prepared crust, spreading evenly. Freeze for 2 to 3 hours or until firm.
4. Just before serving, let pie stand at room temperature for 10 minutes. Run knife around edge of pan; carefully remove sides of pan. Sprinkle coconut around outer edge of pie, arrange fresh fruit and mint leaves on top, as desired.
8 servings
TIPS:
* To soften ice cream, place container in the refrigerator for 30 minutes OR until very easy to scoop.
* Substitute Häagen-Dazs® Vanilla Frozen Yogurt, for the Häagen-Dazs® Vanilla Ice Cream.
** Any fresh, colorful fruit, such as mango, papaya, star fruit, kiwi fruit, strawberries, etc. can be used.
view nutrition facts
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