Total Time
15mins
Prep 15 mins
Cook 0 mins

After receiving a gift of three gallons of coconut ice cream from a friend, I began to look for recipes to use some of it. I found this in Taste of Home August 2004 issue and amended it to incorporate my ice cream gift. On a hot evening, I took this to my exercise class and the members cleaned the dish out! This is super easy and will keep in your freezer for two months. If you can't find coconut ice cream, use French vanilla.

Ingredients Nutrition

Directions

  1. In a medium bowl, combine cracker crumbs and sugar.
  2. Stir in melted butter and mix well.
  3. Grease a 13x9 dish and place 2/3 of the crumb mixture into the bottom.
  4. Cover and freeze for at least 10 minutes.
  5. In a large bowl, combine ice cream, orange juice, and pineapple, and stir until smooth.
  6. Spoon the ice cream mixture on top of the crumbs in the 13x9 dish.
  7. Cover and freeze for at least 10 minutes.
  8. Remove from freezer and top dessert with remaining crumbs.
  9. Cover and freeze until ready to serve.
  10. Remove from freezer 15 minutes before serving.

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