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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

Ingredients

  • 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

Directions

  • Sprinkle cookie crumbs onto an ungreased baking sheet. Bake at
  • 350° for 8-10 minutes or until golden brown. Cool completely.
  • Drain pineapple, reserving 1/4 cup juice; set pineapple aside.
  • In a small bowl, combine the 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 at 400° for 8-10 minutes or until lightly browned. Cool for
  • 10 minutes. In a large bowl, combine the 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 for 15 minutes before
  • serving. Yield: 12 servings.
Nutritional Facts: 1 piece equals 501 calories,

2 of 2

Frozen Macaroon Dessert (continued)

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