Recipe: Pat/AR-Pina Colada Ribbon Pie

Don't know if this is what you were looking for, it has vanilla
ice cream in it.

Pina Colada Ribbon Pie

1 box (8 1/2 oz) chocolate wafers, finely crushed
1/4 C butter or margarine, melted
1 can (16 oz) crushed pineapple, with juice
5 tsp cornstarch
2/3 C plus 1 T. CocoRibe Coconut Rum Liqueur, divided
1 qt vanilla ice cream, softened slightly
1 C (1/2 pint) heavy cream

In samll bowl, mix wafer crumbs with melted butter. Reserve 2 T.
crumb mixture. Press remaining crumb mixture into a 9 inch pie
plate. Freeze 30 min.

Measure 2 T. pineapple juice from crushed pineapple. In a small
cup, blend pineapple juice w/cornstarch. In saucepan, combine
pineapple with juice and cornstarch mixture. Bring to a boil,
stirring constantly; cook 1 minute. Remove from heat, stir in
2/3 C liqueur, chill in refrigerator.

Spread 2 C softened ice cream in prepared pie shell. Return to
freezer for 30 minutes. spread half of the pineapple mixture
over top of frozen ice cream, return to freezer for 30 min.
Repeat layering process with ice cream & pineapple filling.
Before serving, combine remaining 1 T. liqueur with heavy cream.
Beat until soft peaks form. Decorate pie with whipped cream,
sprinkle with reserved crumbs. Slice w/warm knife. Yield: 10 serv.

Note: for easier slicing, pie should be tempered at room
temperature for 15 minutes. Or, placed in refrigerator for
30 min.