Name: Back To The Tropics Dessert
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 can (20 ounces crushed pineapple In syrup); 1 package (13¾ ounces:soft coconut macaroons); 1 half-gallon vanilla ice cream (softened); ½ cup chopped macadamia nuts or almonds (toasted)

Back To The Tropics Dessert

In this Back to the Tropics Dessert, Macaroons and pineapple whisk your taste buds off on a tropical holiday.

Back To The Tropics Dessert

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

1 can 20 ounces crushed pineapple In syrup
1 package 13¾ ounces:soft coconut macaroons
1 half-gallon vanilla ice cream softened
½ cup chopped macadamia nuts or almonds toasted

Instructions

Heat oven to 400℉. Drain pineapple, reserving ¼ cup syrup. Crumble macaroons into ungreased jelly roll pan, 15½ X 10½ X 1-inch.
Bake 8 to 10 minutes, stirring occasionally, until golden brown; cool completely. Reserve about 2 tablespoons macaroon crumbs.
Mix remaining crumbs and the pineapple syrup in ungreased springform pan, 9 X 3 inches.
Press evenly on bottom and 1-inch up side of pan. Mix ice cream, nuts and pineapple. Spread in pan.
Cover and freeze about 8 hours or until firm. Run knife around edge of dessert to loosen; remove side of pan.
Spoon or pipe sweetened whipped cream on top of dessert, if desired.
Sprinkle with reserved macaroon crumbs. Serves 12.