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Swirled Sherbet Dessert

“Lemon and orange sherbet are swirled over a coconut-and-pecan crust in this lovely, refreshing dessert,” says Agnes Ward of Stratford, Ontario. It has a tropical kind of appeal on warm, breezy days.
  • Total Time
    Prep: 25 min. + freezing
  • Makes
    12 servings

Ingredients

  • 1 cup crushed vanilla wafers (about 30 wafers)
  • 1/3 cup sweetened shredded coconut
  • 1/3 cup chopped pecans
  • 1/4 cup butter, melted
  • 1 pint lemon sherbet, softened
  • 1 pint orange sherbet, softened

Directions

  • Preheat oven to 350°. In a small bowl, combine wafer crumbs, coconut, pecans and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake 10-12 minutes or until lightly browned. Cool 10 minutes on a wire rack.
  • 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.
Nutrition Facts
1 slice: 181 calories, 10g fat (4g saturated fat), 11mg cholesterol, 86mg sodium, 24g carbohydrate (17g sugars, 2g fiber), 1g protein.

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