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Sherbet Cookie Delight

Total Time

Prep: 20 min. + freezing

Makes

20 servings

Looking to save some time when preparing for a party? Throw together this creamy crowd-pleaser and freeze it a day or two before the event. The combination of raspberry and chocolate in this dessert is delightful, but it's also good made with lime sherbet, vanilla sandwich cookies and walnuts. —Donna Carper, South Jordan, Utah
Sherbet Cookie Delight Recipe photo by Taste of Home

Ingredients

  • 1/2 gallon raspberry sherbet, softened
  • 2 cups heavy whipping cream
  • 1/3 cup confectioners' sugar
  • 15 Oreo cookies
  • 3/4 to 1 cup chopped slivered almonds, toasted
  • Additional Oreo cookies, optional

Directions

  1. Place sherbet in a 13x9-in. dish. Freeze for 10 minutes. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
  2. Break each cookie into 6 pieces; fold into cream mixture with almonds. Spoon over sherbet. Cover and freeze for up to 2 months.
  3. Remove from the freezer 15 minutes before serving. Cut into squares. Garnish with additional cookies if desired.
Test Kitchen Tips
  • These cookie supplies will make your next baking night a joy.
  • Nutrition Facts

    1 each: 235 calories, 14g fat (7g saturated fat), 36mg cholesterol, 91mg sodium, 27g carbohydrate (20g sugars, 1g fiber), 3g protein.

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