1 (20 oz.) can crushed pineapple in syrup
1 (13 3/4 oz.) pkg. macaroon cookies
1 half gallon vanilla ice cream, softened
1/2 c. chopped nuts
Whipped cream

Heat oven to 400 degrees. Drain pineapple, reserving 1/4 cup syrup. Crumble macaroons into ungreased pan. Bake, uncovered, stirring occasionally until golden brown, 8 to 10 minutes. Cool completely.

Reserve 2 tablespoons macaroon crumbs. Mix remaining crumbs and the pineapple syrup in ungreased pan. Press evenly on bottom and 1" up side of pan. Cover and freeze until firm. At least 8 hours. Run knife around edge of dessert to loosen, remove side of pan. Spoon whipped cream on top of dessert; sprinkle with reserved macaroon crumbs.