1 (15 ounce) can crushed pineapple
2 (17.9 ounce) packages strawberry flavored Jell-O mix
1 cup pumpkin puree
1/4 cup boiling water
2 (14 ounce) cans sweetened cocoa-flavored coffee flavored liqueur
1 cup crushed pineapple
In a medium bowl, mix crushed pineapple, jelly-rolls, Jell-O, pumpkin and boiling water. Pour over pineapple mixture in ziplock bags or plastic bags; seal bags tightly.
Mix crushed pineapple and crushed jelly-rolls. Transfer this mixture into plastic or metal freezer bags to freeze.
Place crushed pineapple mixture in freezer bags or plastic bag. Fill freezer bags with crushed pineapple mixture. Seal all bags tightly. Freeze until solid.
Gently stir together crushed crushed frozen pineapple mixture and crushed jelly-rolls in small bowl, along with sweetened coffee mix and crushed pineapple, stirring until just blended. Keep chilled in refrigerator.
It was okay, but not a repeat.
This had an odd texture, was too sweet, and needed more baking. I'm still working on that. I'd say it's worth continuing to eat scraps of, like, a banana, or something, since it's almost as good as the real thing.
So amazing!! I lost this recipe years ago and have been looking for it ever since.... this is one of my favorites too. The two recipes are very similar, just a notch higher ish. My original recipe calls for butterscotch frosting which I have since changed to plain chocolate frosting. I always let my frosting set completely before I frost the chocolate so it wasn't over curdy like some others have been saying. I pour my frosting into a tall glass baking dish, dollop it on top with my powdered sugar, then pipe it into my olive skillet. Oh my, awe-inspiring flavor! My parents usually say no ice cream recipe quite like... this... ☺
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