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Frozen Lime Cake

Block parties, cookouts or anytime you need a supercool dessert, we’ve got just the thing. The crust is a snap, and the ice cream and sherbet layers are delish. Everyone loves this! —Kathy Gillogly, Sun City, California
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    9 servings


  • 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


  • In a small bowl, combine almonds, cookies and butter. Press onto the bottom of a 9-in. square pan. Freeze 15 minutes.
  • Spread ice cream over crust. Cover and freeze at least 30 minutes. Top with sherbet. Cover and freeze 4 hours or overnight.
  • Remove from the freezer 10 minutes before serving. Garnish servings with whipped topping if desired.

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  • sara.r
    Oct 27, 2014

    very nice

  • basilandthyme
    Jul 14, 2012

    Served this to my church group on a hot summer evening and they said "it's a keeper". I'm loving every bite of the leftovers. Serves more than 9 if you don't cut huge pieces.