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Frozen Macaroon Dessert

 Frozen Macaroon Dessert
Put summer on freeze and enjoy a slice of sweet bliss. With all the flavors of paradise, this pie whisks you away to a tropical staycation. —Mavis Gannello, Oak Park, Illinois
12 ServingsPrep: 25 min. + freezing


  • 3 cups crumbled soft macaroon cookies
  • 1 can (20 ounces) crushed pineapple
  • 1/2 gallon butter pecan ice cream, softened
  • 1/2 cup chopped macadamia nuts
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased
  • baking sheet. Bake 8-10 minutes or until golden brown. Cool
  • completely. Increase oven temperature to 400°.
  • Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a
  • small bowl, combine cookie crumbs and reserved juice until crumbly;
  • set aside and refrigerate 3 tablespoons for topping.
  • Press remaining crumb mixture onto the bottom and 1 in. up the sides
  • of an ungreased 9-in. springform pan. Bake 8-10 minutes or until
  • lightly browned. Cool 10 minutes.
  • In a large bowl, combine ice cream, pineapple and nuts; spread over
  • crust. Cover and freeze until firm.
  • Carefully run a knife around edge of pan to loosen. Remove sides of
  • pan. Spread whipped topping over top. Sprinkle with reserved crumb
  • mixture. Let stand at room temperature 15 minutes before serving.
  • Yield: 12 servings.

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Frozen Macaroon Dessert (continued)

Nutritional Facts: 1 piece equals 501 calories, 32 g fat (15 g saturated fat), 33 mg cholesterol, 162 mg sodium, 48 g carbohydrate, 3 g fiber, 6 g protein.