Easy Sherbet Swirl Dessert

IA5 Recipes- Sherbert dessertngredients
Crust:
25 crushed vanilla wafers
1/3 cup flaked coconut
1/3 cup chopped pecans
1/4 cup butter, melted
Filling:
1 pint each of three different sherbet flavors or 3 pints of rainbow sherbet.
Note: I prefer combining orange, pineapple, and raspberry sherbets, but in small town Nebraska, you may have to use what is available. Rainbow sherbet was used for the recipe in the picture.

Directions
1. Preheat oven to 350 degrees.
2. In medium bowl, combine crust ingredients. Place1/2 cup of crumb mixture in small baking dish. Press remainder of crumb mixture in an 8 or 9-inch springform pan. Bake both containers of crumb mixture for 10-12 minutes. Cool 10 minutes.
3. Allow sherbet to soften slightly. Carefully place scoops of each sherbet alternately over crust. Spread sherbet until the crust is covered. With a knife, carefully swirl sherbets together for a marble pattern. Sprinkle 1/2 cup of remaining crumb mixture on top.
Cover, freeze until firm (4-6 hours).

 

Yield: 8 Servings

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s