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Pineapple Sundaes

Ingredients
  Canned pineapple pieces 16 Ounce, well drained (1 Can)
  Rum 1⁄4 Cup (4 tbs)
  Vanilla ice cream 1 Pint, softened
  Whipping cream 2⁄3 Cup (10.67 tbs)
  Unsweetened shredded coconut 2 Tablespoon
  Maraschino cherries 4 , drained
  Semi sweet chocolate 1⁄2 Ounce, grated
Directions

MAKING
1) Take half the pineapple pieces and chop.
2) Take a bowl and put the chopped pieces with half portion of the rum.
3) Take another bowl and put rest of the pineapple pieces in it and stir in the remaining rum.
4) Use a plastic wrap to cover both the bowls and chill for 1 hour.
5) Drain off the chopped pineapples and save the juice.
6) Use a fork to quickly mix the chopped pieces into the softened ice cream.
7) Take 4 tall glasses and divide the mixture among them.
8) Freeze for at least 4-5 hours until firm.

SERVING
9) Whisk the cream until they stay upright.
10) Add in the saved pineapple juice and coconut.
11) Take off the glasses from the freezer and then quickly top the remaining pineapple pieces on the ice cream, including any liquid.
12) Add coconut cream, a maraschino cherry and a little grated chocolate on the top of each glass and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Pineapple
Interest: 
Gourmet
Preparation Time: 
60 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
4

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