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Ingredientes
- 3 (3 ounce.) pkg. pineapple/lemon Jello
- 1 1/2 c. boiling water
- 1 quart. vanilla ice cream, completely softened
- 8 ounce. can crushed pineapple, liquid removed (reserve liquid)
- 1/4 c. cream of coconut
- Fresh pineapple slices, pineapple leaves, fresh coconut curls (optional)
Direcciones
- Mix Jello with boiling water, stirring till dissolved; stir in ice cream, pineapple juice and cream of coconut, mixing till well blended; refrigeratetill thick sufficient to mound (15 min). Mix in crushed pineapple, mixing well. Pour into 6-c. mold; refrigeratetill set. Unmold, garnish with fresh fruit, leaves and coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 6 servings | |
| Calories 274 | |
| Calories from Fat 105 | 38% |
| Total Fat 11.77g | 15% |
| Saturated Fat 7.89g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 78mg | 3% |
| Potassium 263mg | 8% |
| Total Carbs 39.66g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 35.02g | 23% |
| Protein 3.53g | 6% |
