Tropical Piña Colada Squares
Serving Size / Yield
- 1 1/4 C graham cracker crumbs
- 1/4 C butter, melted
- 1 Tbs. sugar
- 1 can crushed pineapple, undrained
- 4 C vanilla ice cream
- 1/4 C rum
- 2 tsp. coconut extract
- 1/4 C flaked coconut
Heat oven to 350 degrees.
In small bowl, mix cracker crumbs, butter and sugar. Pour into baking dish and bake for about 10 minutes, or until dry. Cool completely.
Pour pineapples with juice on top of crust. Freeze for about an hour, or until firm.
In large bowl, beat ice cream and rum with electric mixer on low speed until blended. Spread mixture onto pineapples. Freeze for about 6 hours, or until firm.
Before serving, sprinkle with coconut on top.