 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
|
Block parties, cookouts or anytime you need a supercool dessert, weâve got just the thing. The crust is a snap, and the ice cream and sherbet layers are delish. Everyone loves this! âKathy Gillogly, Sun City, California Ingredients:
1-1/2 cups ground almonds |
3/4 cup crushed gingersnap cookies (about 15 cookies) |
1/3 cup butter, melted |
2 pints pineapple coconut or vanilla ice cream, softened |
4 cups lime sherbet, softened |
whipped topping, optional |
Directions:
1. In a small bowl, combine the almonds, cookies and butter. Press onto the bottom of a 9-in. square pan. Freeze for 15 minutes.
2. Spread ice cream over crust. Cover and freeze for at least 30 minutes. Top with sherbet. Cover and freeze for 4 hours or overnight.
3. Remove from the freezer 10 minutes before serving. Garnish servings with whipped topping if desired. Yield: 9 servings.
|
|