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Frozen Lime Cake

 Frozen Lime Cake
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
9 ServingsPrep: 15 min. + freezing

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 almonds, cookies and butter. Press onto the
  • bottom of a 9-in.-square pan. Freeze 15 minutes.
  • Spread ice cream over crust. Cover and freeze at least 30 minutes.
  • Top with sherbet. Cover and freeze 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.