Back To The Tropics Dessert

• 1 can (20 ounces):crushed pineapple In syrup
• 1 pk (13 3/4 ounces):soft coconut macaroons
• 1 half-gallon:vanilla ice cream, softened
• 1/2 cup chopped:macadamia nuts or almonds, toasted

Preparation

1. Heat oven to 400 F. Drain pineapple, reserving 1/4 cup syrup. Crumble macaroons into ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1 inch.
2. Bake 8 to 10 minutes, stirring occasionally, until golden brown; cool completely. Reserve about 2 tablespoons macaroon crumbs.
3. Mix remaining crumbs and the pineapple syrup in ungreased springform pan, 9 X 3 inches.
4. Press evenly on bottom and 1 inch up side of pan. Mix ice cream, nuts and pineapple. Spread in pan.
5. Cover and freeze about 8 hours or until firm. Run knife around edge of dessert to loosen; remove side of pan.
6. Spoon or pipe sweetened whipped cream on top of dessert, if desired.
7. Sprinkle with reserved macaroon crumbs. Serves 12.