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Swirled Sherbet Dessert Recipe
Swirled Sherbet Dessert Recipe photo by Taste of Home

Swirled Sherbet Dessert Recipe

Publisher Photo
“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.
TOTAL TIME: Prep: 25 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 12 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Swirled Sherbet Dessert in Simple & Delicious July/August 2008, p35

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.

Reviews for Swirled Sherbet Dessert

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 27, 2009

I used rainbow sherbet, too. I also used light Country Crock instead of butter and reduced fat Nilla wafers. It turned out great with lower fat!

MY REVIEW
Reviewed Aug. 13, 2009

Could not find Lemon sherbet; so i used more Orange and Lime. I'll try other flavors also. Everyone loved it. Corky

MY REVIEW
Reviewed Aug. 9, 2009

I made this using a sherbert in the carton called fruit punch and tangerine! It was absolutely delicious! We all loved it.... I toasted the pecans and coconut slightly! YUM YUM!!

MY REVIEW
Reviewed Aug. 8, 2009

So light and refreshing! I also used rainbow and raspberry sherbet- not a crumb left! Will make again soon!!!

MY REVIEW
Reviewed Aug. 8, 2009

As a shortcut I used rainbow sherbet. It was wonderful. I served it to company last night and everybody raved about it. The crust has a great taste

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