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Swirled Sherbet Dessert Recipe

Swirled Sherbet Dessert Recipe photo by Taste of Home

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“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.

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Swirled Sherbet Dessert Recipe

Prep: 25 min. + freezing

Yield: 12 Servings

15 10 25

Ingredients

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

Directions

In a small bowl, combine the wafer crumbs, coconut, pecans and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 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. Yield: 12 servings.

Nutritional Facts 1 slice equals 181 calories, 10 g fat (4 g saturated fat), 11 mg cholesterol, 86 mg sodium, 24 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Swirled Sherbet Dessert in Simple & Delicious July/August 2008, p35

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Reviews for Swirled Sherbet Dessert

Swirled Sherbet Dessert

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Reviewed on Aug. 27, 2009 by jshearer

I used rainbow sherbet, too. I also used light Country Crock instead of butter and reduced fat Nilla wafers. It turned out great with lower fat!

Reviewed on Aug. 13, 2009 by grandpaclason@mac.com

Could not find Lemon sherbet; so i used more Orange and Lime. I'll try other flavors also. Everyone loved it. Corky

Reviewed on Aug. 09, 2009 by bfozard53

I made this using a sherbert in the carton called fruit punch and tangerine! It was absolutely delicious! We all loved it.... I toasted the pecans and coconut slightly! YUM YUM!!

Reviewed on Aug. 08, 2009 by zucchinilady

So light and refreshing! I also used rainbow and raspberry sherbet- not a crumb left! Will make again soon!!!

Reviewed on Aug. 08, 2009 by halfstaple

As a shortcut I used rainbow sherbet. It was wonderful. I served it to company last night and everybody raved about it. The crust has a great taste

Reviewed on Aug. 06, 2009 by tngemily

Fabulous! Easy, inexpensive and great for summer. My guests loved it!

Reviewed on Aug. 06, 2009 by ariesals85

Absolutely delicious and refreshing. Nice summer treat.

Amy

Reviewed on Aug. 06, 2009 by carriejc

I couldn't find lemon sherbert, so I used rainbow sherbert,(orange, raspberry, and lime). Everyone loved it. I also used low fat vanilla wafers, lowering the calories.

Reviewed on Aug. 06, 2009 by LCHill

Absolutely delicious. Didn't change a thing. I've made it twice since last week. This one is a keeper. My husband has to have dessert with his dinner but they need to be light, low fat & low sugar.

Reviewed on Aug. 06, 2009 by Hughleen

Can't buy lemon sherbert in S. Texas for some reason, so I will use orange and pineapple. Should be great!

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