FROZEN PINA COLADA ICE CREAM PIE

 

  • Cooking Time:
  • Servings: 10
  • Preparation Time: 10

Ingredients

  • 1 (10-ounce) package Archway Original Coconut Macaroon Cookies
  • 1 quart (4 cups) vanilla ice cream, slightly softened
  • 1(8-ounce) can crushed pineapple in juice, undrained
  • 2 teaspoons rum extract

Directions

  • Crumble and press 9 of the cookies into a 9-inch pie plate.
  • In large bowl, stir ice cream, pineapple with juice and rum extract until blended. Spoon into crust. Crumble remaining cookies and sprinkle over pie. Freeze about 4 hours or until firm.
  • Remove pie from freezer about 5 minutes before serving.
  • 10 servings

Notes

I wanted to create a recipe for the Archway/Bakespace Contest using vanilla ice cream and the Archway Macaroon cookies. I decided to add ingredients to make it taste like a pina colada pie. The Archway Macaroon Cookies really do make the pie special! The taste is perfect on a hot summer day!

© 2006-2014 BakeSpace, Inc. All Rights Reserved