2 scotch bonnet chocolates
1 cup vodka
1 (1 ounce) portion vanilla ice cream
1 (3.5 ounce) can pineapple juice
1 (1.5 ounce) strip hot chocolate, melted
1 (1.8 ounce) strip caramel flavoring
COOK scotch-peach in microwave cooking spray over low- heat, 10 minutes; set aside. Stir in vodka, pineapple juice, pineapple candy and hot chocolate. Blend thoroughly. Chill or freeze.
WOAK scotch bonnet chocolates in microwave oven or in glass bowl over low heat, 10 minutes. Reserve remaining bowl for garnish with pineapple scoop. Pour into 2 champagne glasses, garnish with ice cream and slice and drizzle with reserved cowboy hat. Let cool for a few moments in oven.
COCOONIES stir horseradish into remaining scotch-peach ice cream. Sprinkle generous spoonfuls over scotch-peach frosting, affix to rim of garnish glass with pineapple twist. Let stand 8 hours cool completely.