Caribbean freeze

Yield: 6 Servings

Measure Ingredient
⅔ cup Sugar
3 tablespoons HERSHEY'S Cocoa
1¾ cup Water
3 tablespoons Pineapple juice concentrate
1 tablespoon Golden Rum *or*
½ teaspoon Rum extract


In a med. saucepan stir together the sugar and the cocoa, then stir in the water... Cook over med. heat stirring occasionally, until the mixture comes to a boil... Reduce heat and simmer for 3 min., stirring occasionally...Cool completly... Stir the concentrate and the rum [or rum extract] into the chocolate mixture, cover and refrigerate until cold, about 6 hrs...

Pour into a 1 qt icecream freezer container and freeze according to manufacturer's directions... Garnish as desired before serving...

NUTRITIONAL INFO...[PER SERVING]: 150 Calories 0 mg cholesterol 1 gm Protein 5 mg Sodium 36 gm Carbohydrates 10 mg Calcium 0 mg Fat ...SO PIG OUT !!!

from the HERSHEY'S Luscious Desserts cookbook and Fred Goslin on CYBEREALM BBS in Watertown NY (315)-786-1120

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