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| 1 Dose | (20 ounces) crushed, pineapple In syrup |
| 1 Packung | (13-3/4 ounces) soft, Coconut macaroons |
| 1 | Half-gallon vanilla ice, cream Softened |
| 1/2 Tasse | Chopped macadamia nuts or, Almonds, toasted |
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Instructions:
Heat oven to 400 degrees. Drain pineapple, reserving 1/4 cup syrup. Crumble macaroons into ungreased jelly roll pan, 15-1/2 X 10-1/2 X 1inch. Bake 8 to 10 minutes, stirring occasionally, until golden brown; cool completely.Reserve about 2 tablespoons macaroon crumbs. Mix remaining crumbs and the pineapple syrup in ungreased springform pan, 9 X 3 inches. Press evenly on bottom and 1 inch up side of pan. Mix ice cream, nuts and pineapple. Spread in pan. Cover and freeze about 8 hours or until firm.Run knife around edge of dessert to loosen; remove side of pan. Spoon or pipe Sweetened Whipped Cream on top of dessert if desired. Sprinkle with reserved macaroon crumbs. 12 Servings; 405 Calories Per Serving.
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