Frozen Lime Cake
TOTAL TIME: Prep: 15 min. + freezing
YIELD: 9 servings.
We've got just the thing for block parties, cookouts or anytime you need a super cool dessert. Making the crust is a snap, and the ice cream and sherbet are so delicious. Everyone loves this! —Kathy Gillogly, Sun City, California
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
-
2 pints lime sherbet, softened
-
Whipped topping, optional
Directions
-
1.
In a small bowl, combine almonds, cookies and butter. Press onto the bottom of a 9-in. square pan. Freeze 15 minutes.
-
2.
Spread ice cream over crust. Cover and freeze at least 30 minutes. Top with sherbet. Cover and freeze 4 hours or overnight.
-
3.
Remove from the freezer 10 minutes before serving. Garnish pieces with whipped topping if desired.
Nutrition Facts
1 piece (calculated without whipped topping): 499 calories, 29g fat (13g saturated fat), 98mg cholesterol, 203mg sodium, 54g carbohydrate (40g sugars, 4g fiber), 8g protein.
© 2024 RDA Enthusiast Brands, LLC