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Swirled Sherbet Dessert

 Swirled Sherbet Dessert
“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.
12 ServingsPrep: 25 min. + freezing


  • 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


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