- 1/2 gallon pineapple sherbet, softened
- 2 packages (8 ounces each) frozen unsweetened raspberries, partially thawed
- 2 medium firm bananas, diced
- 1/2 teaspoon almond extract
- Place sherbet in a large bowl. Fold in remaining ingredients. Cover and freeze for at least 3 hours or until firm. Yield: 2-1/2 quarts (20 servings).
Originally published as Fruity Sherbet Dessert in Light & Tasty August/September 2001, p56
Reviews for Fruity Sherbet Dessert
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Reviewed Jul. 6, 2012
"Love this. Am going to try again and again using different fruits and flavors of sherbet."
Reviewed Mar. 22, 2010
"I add a can of crushed pineapple, instead of bananas"