3 c. chocolate cookie crumbs (grind Oreos in the processor; reserve 1 c.)
4 tbsp. melted butter
16 oz. drained crushed pineapple, juice reserved
2/3 c. cream of coconut (Coco Lopez)
5 tbsp. cornstarch
1 qt. vanilla ice cream
Whipped cream

Mix 2 cups cookie crumbs and butter together. Press in pie plate to form crust. Freeze. Add 1 pint softened vanilla ice cream. Freeze. Add cornstarch to reserved pineapple juice. Add pineapple and cook until thickened. Stir in coconut cream and refrigerate. Put half the filling over first layer of ice cream. Freeze. Add 1 pint softened vanilla ice cream. Freeze. Leave at room temperature for 1 hour before serving. Top with whipped cream and reserved crumbs. Serve with cinnamon coffee. Serves 8.