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Caribbean Sundae

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Makes 4 servings

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  • 1/2 cup canned crushed pineapple in juice, drained
  • 1/2 cup chopped mango, thawed if frozen
  • 2 cups Blue Bunny Premium Vanilla Ice Cream
  • 8 teaspoons unsweetened shredded coconut, toasted
  • 1 teaspoon grated lime peel
  • 4 slices fresh lime

    1. Place one tablespoon crushed pineapple and one tablespoon chopped mango into each of four small parfait glasses.
    2. Top with quarter cup ice cream. Sprinkle with one teaspoon of toasted coconut. Repeat layering. Top each parfait with one-fourth teaspoon grated lime peel.
    3. Garnish rim of each parfait glass with a slice of lime. Serve immediately.

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