Pina colada frozen

Ingredients:

• 1 1/4 cups (300 mL) graham cracker crumbs (about 16 squares)
• 1/4 cup (50 mL) butter (melted) or canola or soybean oil
• 1 tbsp (15 mL) sugar
• 4 cups (1 L) vanilla no-sugar-added, reduced-fat ice cream, slightly softened
• 1 cup (250 mL) crushed pineapple in juice, undrained (from 14 oz/398 mL can)
• 2 tsp (10 mL) rum extract or 1/4 cup (50 mL) rum
• 2 tsp (10 mL) coconut extract, if desired
• 1/4 cup (50 mL) flaked coconut, toasted

Preparation:

           Heat oven to 350ºF. In small bowl, mix cracker crumbs, butter and sugar. Press into ungreased 8-inch square (2-quart) glass baking dish. Bake about 10 minutes or until dry. Cool completely, about 1 hour.
          In large bowl, beat ice cream, pineapple with juice and extracts with electric mixer on low speed just until blended. Spread in baked crust. Freeze about 6 hours or until firm.

         Remove dessert from freezer about 5 minutes before serving. Sprinkle coconut over top.