Tropical Piña Colada Squares

Tropical Piña Colada Squares


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If you like piña coladas, then you'll love this recipe. A delicious tropical drink can now be enjoyed as a dessert. The rum inside is also an added bonus when you really need to unwind after a long day.

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Chicago, IL

Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

12 servings


  • 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

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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.

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