With canned pineapple and your favorite frozen sherbet, this is a refreshing dessert you can depend on throughout the year.
1 can (8 ounces) sliced pineapple
1 quart orange or sherbet
Grated semisweet chocolate
Sweetened shredded coconut
Place a pineapple slice in the bottom of four dessert dishes. Top with a scoop or two of sherbet. Sprinkle with grated chocolate, nuts and coconut. Serve immediately.
Yield: 4 servings.
Originally published as Florentine Sundae in Country Woman
January/February 1993, p37
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