Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4984/
Triple Sherbet Dessert
Yield: 12-16 servings
Ingredients
| 1 |
pkg. |
(14-1/2 oz.) coconut macaroon cookies, crumbled
|
|
|
| 1 |
container |
(12 oz.) frozen whipped topping, thawed
|
|
|
| 1/2 |
cup |
chopped pecans, optional
|
|
|
| 1/2 |
cup |
flaked coconut
|
|
|
| 1 |
pint |
orange sherbet, softened
|
|
|
| 1 |
pint |
lemon and lime sherbet, softened
|
|
|
Directions:
In a bowl, combine the cookie crumbs, whipped topping, pecans and coconut. Spread half into a 13x9x2-inch pan.
Spread and cover with orange sherbet. Freeze for 10-15 minutes.
Repeat with lemon and lime layers.
Top with the remaining cookie mixture. Cover and freeze until firm.
Recipe, photo and styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4984/