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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I'm a chocoholic, but this fruity sherbet is so refreshing and tasty that even I prefer it on a hot summer day, relates Jan Ashworth from Santa Clara, Utah. Another great thing about this recipe is its simplicity-nothing could be easier. TIP: Jan recommends tucking a few wafer creme cookies alongside each serving of the frosty dessert. Ingredients:
1 package (12 ounces) frozen unsweetened raspberries |
2 quarts pineapple sherbet, slightly softened |
2 medium bananas, diced |
1/2 cup chopped pecans, toasted |
Directions:
1. Thaw raspberries on paper towels; set aside. In a large bowl, beat sherbet until smooth. Fold in bananas and pecans. Gently fold in raspberries. Serve immediately or spoon into a freezer container and freeze. Yield: about 2-1/2 quarts.
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