Frozen Macaroon Dessert

If you have about 25 minutes to spend in the kitchen, Frozen Macaroon Dessert might be an outstanding dairy free recipe to try. One portion of this dish contains roughly 7g of protein, 25g of fat, and a total of 447 calories. This recipe serves 12 and costs $1.04 per serving. It is brought to you by Taste of Home. A few people made this recipe, and 83 would say it hit the spot. A mixture of canned pineapple, whipped topping, ice cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a rather inexpensive recipe for fans of Mediterranean food. With a spoonacular score of 39%, this dish is not so great. Similar recipes are Frozen Fruit Dessert, Tropical Frozen Dessert, and Frozen Raspberry Dessert.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Originally published as Frozen Macaroon Dessert in Simple & DeliciousAugust/September 2011, p38 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. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Sprinkle cookie crumbs onto an ungreased baking sheet.

2. Bake at 350° for 8-10 minutes or until golden brown. Cool completely.

3. Drain pineapple, reserving 1/4 cup juice; set pineapple aside.

4. 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.

5. 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.

6. Carefully run a knife around edge of pan to loosen.

7. Remove sides of pan.

8. Spread whipped topping over top. Sprinkle with reserved crumb mixture.

9. Let stand at room temperature for 15 minutes before serving.

Nutrition Information:

covered percent of daily need