Frozen Macaroon DessertPrint Recipe
- 3 cups crumbled soft coconut macaroon cookies
- 1 can (20 oz) crushed pineapple
- 1/2 gallon butter pecan ice cream, softened
- 1/2 cup macadamia nuts
- 1 carton (8 oz) frozen whipped topping, thawed
Sprinkle cookie crumbs onto a ungreased baking sheet. Bake at 350 degrees for 8-10 minutes or until golden brown. Cool completely. Drain pineapple, reserving 1/4 cup juice, set pineapple aside.
Combine cookie crumbs and reserved juice in a small bowl until crumbly. Set aside and refridgerate 3 tbsp for the topping. Press remaining crumb mixture onto the bottom and 1 inch up the sides of an ungreased 9 inch springform pan.
Bake at 400 degrees for 8-10 minutes or until lightly browned. Cool for 10 minutes. In a large bowl, combine the ice cream, pineapple and nuts. Spread over the crust. Cover and freeze until firm.
Run a knife around edge of pan carefully to loosen. Remove sides of pan. Spread whipped topping over top. Sprinkle with reserved crumb mixture. Let stand at room temperature for 15 minutes before serving.
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