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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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âLemon and orange sherbet are swirled over a coconut-and-pecan crust in this lovely, refreshing dessert,â says Agnes Ward of Stratford, Ontario. It has a tropical kind of appeal on warm, breezy days. Ingredients:
1 cup crushed vanilla wafers (about 30 wafers) |
1/3 cup flaked coconut |
1/3 cup chopped pecans |
1/4 cup butter, melted |
1 pint lemon sherbet, softened |
1 pint orange sherbet, softened |
Directions:
1. In a small bowl, combine the wafer crumbs, coconut, pecans and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 10 minutes on a wire rack.
2. Arrange scoops of sherbet over crust, alternating flavors. Cut through sherbet with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Yield: 12 servings.
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