This delicious make ahead dessert recipe combines orange sherbet and vanilla ice cream on an unusual cookie crust that is cooked over medium heat and then pressed into a pan instead of being baked.
Prep Time: 20 minutes
Cook Time: 8 minutes
Ingredients:
- 1/2 cup butter
- 1-1/4 cups flour
- 1/4 cup sugar
- 2 tablespoons brown sugar
- 1/2 cup chopped walnuts
- 4 cups orange sherbet, softened
- 2 cups vanilla ice cream, softened
- 1/3 cup toasted coconut
Preparation:
In a heavy skillet, melt butter and stir in flour, sugar, brown sugar, and walnuts. Cook, stirring constantly, over medium heat for 4-5 minutes until mixture is golden brown. Make sure you stir constantly while the mixture is cooking. Spoon mixture into a 9" square pan. Using the back of the spoon, press firmly to form a crust. Cool completely.
Combine sherbet and ice cream in a large bowl, stirring gently just to marble. Spread evenly on cooled crust. Sprinkle with toasted coconut. +Cover and freeze 3-4 hours or until firm. 9 servings
