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Author Notes: This makes a great intermezzo or a finish with a cheese flight dessert and would be great with dark chocolate fondue —Brian
- 15 ounces can of crushed pinepple in natural juices
- .5 cups Campari Liquer
- 8 pieces Dried pineapple slices
- Open 1 can of crushed pineapple in natural juices and empty into non-reative metal pan, 9x11 brownie pan works best
- Stir in the Campari Liquer to taste, more if you like taste of it, but enough to make the mixture pink to red-orange. If you want to avoid alcohol, substitute a good brand of grenadine
- Cover tightly with plastic wrap and freeze for at least 8 hours stirring every 2 hours until it is a good consistency, chunky and icy.
- Mound in individual cocktail glasses and garnish with dried pineapple slices
- This recipe was entered in the contest for Your Best Frozen Dessert
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