Pina Colada Treats


Pina Colada Treats

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Pina colada bars topped with fresh coconut flakes

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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.

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Servings and Ingredients

Serves 24
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


  1. 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.
  2. For crust, in a medium bowl combine cookies, coconut and butter. Press evenly in bottom of prepared pan. Freeze for 1 hour.
  3. Place ice cream in a large bowl. Stir pineapple and rum into ice cream; spread over crust. Freeze for 2 hours.
  4. Drizzle with caramel topping. Sprinkle salted nut ice cream topping over top. Cover and freeze for several hours or overnight.
  5. Use foil to lift uncut treats out of pan. Place on cutting board; cut into squares.

Recipe Source:

Hy-Vee Seasons Summer 2016.