Tropical HONEY MAID "Ice Cream" Bars

Make ahead and keep these bars in the freezer for when you need a quick dessert. Tasty tropical flavors of coconut and pineapple will please your family!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 21 servings, 1 bar each.

Ingredient list

1 can (13.5 oz.) coconut milk
¾ cup half-and-half
⅔ cup sweetened condensed milk
⅛ tsp. almond extract
¾ cup drained canned crushed pineapple in juice
½ cup sweetened flaked coconut
10½ HONEY MAID Cinnamon Grahams, broken into quarters

Directions

Line 9-inch square pan with plastic wrap, with ends of wrap extending over sides.

Blend first 4 ingredients in blender until well blended; pour into medium bowl. Add pineapple and coconut; mix well. Pour into prepared pan.

Freeze 4 hours.

Use plastic wrap handles to remove dessert from pan. Cut dessert into thirds, then cut each piece crosswise into 7 bars. Fill each of 2 graham pieces with 1 frozen bar before serving.

Recipe Tips

Coconut MIlkThe coconut milk used to prepare this recipe is unsweetened and can be found in the Asian or Hispanic sections of your supermarket. Do not confuse it with cream of coconut, which is sweetened, or with coconut water or coconut milk beverage.
SubstituteSubstitute drained canned pineapple tidbits for the crushed pineapple.
Make AheadThese frosty portion-controlled treats can be stored in freezer-weight container up to 1 month. Let frozen mixture stand at room temperature about 10 min. before cutting and sandwiching between graham pieces.