Triple Sherbet Dessert

Yield:
12-16 servings

Ingredients:

  1. 1 pkg. (14-1/2 oz.) coconut macaroon cookies, crumbled
  2. 1 container (12 oz.) frozen whipped topping, thawed
  3. 1/2 cup chopped pecans, optional
  4. 1/2 cup flaked coconut
  5. 1 pint orange sherbet, softened
  6. 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



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