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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 16 |
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Icy chunks of fruit add color and interest to this pretty pink alternative to ice cream. My family and I love this dessert because it's not too sweet and it's so refreshing, explains Robyn Jessop of North Ogden, Utah. Ingredients:
4 pints pineapple or lemon sherbet, softened |
2 medium firm bananas, quartered lengthwise and thinly sliced |
1 package (10 ounces) frozen sweetened raspberries, thawed |
1 cup blueberries |
Directions:
1. In a large bowl, combine all ingredients. Cover and freeze for up to 1 month. Yield: about 5 pints (16-20 servings).
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