Frozen Lime Cake Recipe

Frozen Lime Cake Recipe photo by Taste of Home

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Block parties, cookouts or anytime you need a supercool dessert, we’ve got just the thing. The crust is a snap, and the ice cream and sherbet layers are delish. Everyone loves this! —Kathy Gillogly, Sun City, California

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Frozen Lime Cake Recipe

Prep: 15 min. + freezing

Yield: 9 Servings

15 15

Ingredients

1-1/2 cups ground almonds
3/4 cup crushed gingersnap cookies (about 15 cookies)
1/3 cup butter, melted
2 pints pineapple coconut or vanilla ice cream, softened
4 cups lime sherbet, softened
Whipped topping, optional

Directions

In a small bowl, combine the almonds, cookies and butter. Press onto the bottom of a 9-in. square pan. Freeze for 15 minutes.
Spread ice cream over crust. Cover and freeze for at least 30 minutes. Top with sherbet. Cover and freeze for 4 hours or overnight.
Remove from the freezer 10 minutes before serving. Garnish servings with whipped topping if desired. Yield: 9 servings.

Nutritional Facts 1 piece (calculated without whipped topping) equals 499 calories, 29 g fat (13 g saturated fat), 98 mg cholesterol, 203 mg sodium, 54 g carbohydrate, 4 g fiber, 8 g protein.

Originally published as Frozen Lime Cake in Simple & Delicious June/July 2012, p35

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.

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Frozen Lime Cake

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Reviewed on Jul. 14, 2012 by basilandthyme

Served this to my church group on a hot summer evening and they said "it's a keeper". I'm loving every bite of the leftovers. Serves more than 9 if you don't cut huge pieces.