Creamy Pina Coladas
|Vanilla ice cream||2 Cup (32 tbs)|
|Canned cream of coconut||8 1⁄2 Ounce|
|Light rum||3⁄4 Cup (12 tbs)|
|Crushed ice||4 Cup (64 tbs)|
Peel and trim eyes from pineapple, remove core.
Cut pineapple crosswise into 1/2-inch slices, quarter the slices.
Position knife blade in food processor bowl, add half of pineapple, and replace processor cover.
Process 25 seconds or until pureed.
Add half each of ice cream, cream of coconut, rum, and banana, process until smooth.
Add half of ice, processing until mixture reaches desired consistency.
Repeat procedure with remaining half of ingredients.
Garnish each serving with flaked coconut, if desired.