- 1 can (8 ounces) sliced pineapple
- 1 quart orange or sherbet
- Grated semisweet chocolate
- Chopped nuts
- Sweetened shredded coconut
- Place a pineapple slice in the bottom of four dessert dishes. Top with a scoop or two of sherbet. Sprinkle with grated chocolate, nuts and coconut. Serve immediately. Yield: 4 servings.
Originally published as Florentine Sundae in Country Woman January/February 1993, p37
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