Pina Colada Ice-Cream Pie

Ingredients:

• 1/2 cup canned cream of coconut (not coconut milk)
• 1 can (8 ounces) crushed pineapple in juice, drained
• 2 tablespoons rum flavoring 
• 5 cups vanilla ice cream, softened
• 1 package (9 ounces) ready-to-use graham cracker pie crust (10 inches in diameter)

Directions:

Gently stir cream of coconut, pineapple and rum into ice cream in large bowl. Spoon into pie crust. Cover and freeze at least 4 hours or overnight. Let pie stand at room temperature 10 to 15 minutes before serving.