"I'm a chocoholic, but this fruity sherbet is so refreshing and tasty that even I prefer it on a hot summer day," relates Jan Ashworth from Santa Clara, Utah. " Another great thing about this recipe is its simplicity--nothing could be easier." TIP: Jan recommends tucking a few wafer creme cookies alongside each serving of the frosty dessert.
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VERIFIED BY Taste of Home Test Kitchen
- 1 package (12 ounces) frozen unsweetened raspberries
- 2 quarts pineapple sherbet, slightly softened
- 2 medium bananas, diced
- 1/2 cup chopped pecans, toasted
- Thaw raspberries on paper towels; set aside. In a large bowl, beat sherbet until smooth. Fold in bananas and pecans. Gently fold in raspberries. Serve immediately or spoon into a freezer container and freeze. Yield: about 2-1/2 quarts.
Originally published as Pineapple Berry Freeze in Quick Cooking July/August 2005, p24