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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 547 Kcal (2290 kJ) | ||
| Calories from fat | 206.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.97g | 35% | |
|---|---|---|---|
| Cholesterol | 33.12mg | 11% | |
| Sodium | 259.95mg | 11% | |
| Potassium | 289.23mg | 6% | |
| Total Carbs | 65.83g | 22% | |
| Sugars | 59.95g | 240% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 5.99g | 12% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.8mg | 5% | |
| Calcium | 116.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 243.32 Kcal (1019 kJ) | ||
| Calories from fat | 91.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.22g | 35% | |
|---|---|---|---|
| Cholesterol | 14.73mg | 11% | |
| Sodium | 115.64mg | 11% | |
| Potassium | 128.66mg | 6% | |
| Total Carbs | 29.28g | 22% | |
| Sugars | 26.67g | 240% | |
| Dietary Fiber | 0.76g | 7% | |
| Protein | 2.66g | 12% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 5% | |
| Calcium | 51.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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