Recipe
Author
Hy-Vee Seasons Magazine
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Description
Here's the perfect adult dessert for celebrating summer. Top a cashew shortbread and coconut crust with It's Your Churn vanilla ice cream laced with rum and fresh pineapple stir-ins. Drizzle with Hy-Vee caramel topping and sprinkle with Hy-Vee salted nut ice cream topping and coconut flakes.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. crushed cashew shortbread cookies | ||
| ⅓ c. Hy-Vee flake coconut, toasted | ||
| ¼ c. Hy-Vee butter, melted | ||
| 1 (1.5 qt) container It's Your Churn premium vanilla ice cream, softened | ||
| 2 c. finely chopped fresh pineapple | ||
| 4 oz. rum | ||
| ¼ c. caramel topping, warmed | ||
| ½ c. Hy-Vee salted nut ice cream topping |
Directions
- Line a 13-by-9-inch baking pan with foil, leaving about 1 inch of foil extending over the edges of the pan; grease foil.
- For crust, in a medium bowl combine cookies, coconut and butter. Press evenly in bottom of prepared pan. Freeze for 1 hour.
- Place ice cream in a large bowl. Stir pineapple and rum into ice cream; spread over crust. Freeze for 2 hours.
- Drizzle with caramel topping. Sprinkle salted nut ice cream topping over top. Cover and freeze for several hours or overnight.
- Use foil to lift uncut treats out of pan. Place on cutting board; cut into squares.
Recipe Source:
Hy-Vee Seasons Summer 2016.