Directions:
- Spread butter over the bottom and sides of a 9-in. pie plate. Press coconut onto the bottom and sides of plate. Bake at 325° for 12-15 minutes or until edges are golden brown. Cool completely on a wire rack.
- Spread ice cream into crust. Spread sherbet over ice cream. Freeze for 1 hour or until firm. Garnish with pineapple wedges if desired. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.86 Kcal (1540 kJ) | ||
| Calories from fat | 233.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.97g | 40% | |
|---|---|---|---|
| Cholesterol | 49.96mg | 17% | |
| Sodium | 69.01mg | 3% | |
| Potassium | 241.8mg | 5% | |
| Total Carbs | 29.45g | 10% | |
| Sugars | 16.56g | 66% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 4g | 8% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 106.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 243.67 Kcal (1020 kJ) | ||
| Calories from fat | 154.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.2g | 40% | |
|---|---|---|---|
| Cholesterol | 33.1mg | 17% | |
| Sodium | 45.71mg | 3% | |
| Potassium | 160.17mg | 5% | |
| Total Carbs | 19.51g | 10% | |
| Sugars | 10.97g | 66% | |
| Dietary Fiber | 1.37g | 8% | |
| Protein | 2.65g | 8% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.3mg | 3% | |
| Calcium | 70.4mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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