1 fresh pineapple
2 ounces brown sugar
1-ounce ground cinnamon
1 store-bought pound cake, sliced
4 ounces butter, softened
1/2 gallon Creole cream cheese ice cream
2 New Orleans pralines, crumbled
Preheat a grill to 350 degrees F.
Peel, core and slice the pineapple into 1-inch thick slices.
Sprinkle the sugar and cinnamon on the pineapple and grill until well marked and warmed through. Remove the pineapple from the grill to a bowl and keep warm.
Brush both sides of the cake slices with butter. Grill on each side until lightly toasted Transfer the slices to a platter and keep warm.
Put a slice of cake into each serving bowl and top with some pineapple and large scoop of ice cream. Sprinkle crumbled pralines over the ice cream and serve immediately.
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