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Piña Colada Frozen Dessert

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By Betty Crocker Kitchens
Updated Jul 1, 2010
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Betty Crocker's Heart Healthy Cookbook shares a recipe! Pineapple juice, coconut and rum added to ice cream create a cool tropical paradise.

Piña Colada Frozen Dessert

  • Prep Time 20 min
  • Total 7 hr 30 min
  • Servings 12
  • Ingredients 8
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.

Nutrition

190 Calories
9g Total Fat
2g Protein
21g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
130mg
5%
Potassium
130mg
4%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
4%
Sugars
10g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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