Frozen Pina Colada Torte
|Flaked coconut||7 Ounce, toasted (1 Package)|
|Margarine/Butter melted||3 Tablespoon|
|Canned milk||14 Ounce (1 Can Not Evaporated)|
|Coconut cream||1⁄2 Cup (8 tbs)|
|Canned crushed pineapple||20 Ounce, drained (1 Can)|
|Whipping cream||1 Pint, whipped (2 Cups)|
|Maraschino cherries||1 Tablespoon|
Reserving 1/2 cup coconut, combine remaining coconut and margarine; press firmly on bottom of 9-inch springform pan, 13x9-inch baking pan or 9-inch square pan.
In large bowl, combine sweetened condensed milk and cream of coconut; stir in 1 cup pineapple.
Fold in whipped cream.
Pour half the mixture into prepared pan.
Sprinkle with 1/2 cup reserved coconut; top with remaining cream mixture.
Freeze 6 hours or until firm.
Just before serving, garnish with remaining coconut, remaining pineapple and cherries.
Return ungarnished leftovers to freezer.