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.