We're having a "heat wave" here in Portland. Yep, it's been in the 80's. So this recipe from Favorites sounded like the perfect dessert for a Sunday evening on the patio.
Crust
- 1 1/4 cup graham cracker crumbs
- 2 Tbsp sugar
- 1/4 cup melted butter
Mix together and press into 9"springform pan or Demarle sponge cake mold. Freeze for 15 minutes.
- 1 pint lime sherbet
- 1 pint Haagen-Dazs zesty lemon sorbet
- 1 pint vanilla frozen yogurt
- 1 Tbsp fresh lime juice
Soften and mix together in mixer. (BTW, when it says soften, you may want to listen, I permanently bent/broke/destroyed one of the beaters on my mixer by trying to do it when it wasn't so softish) Spoon into crust.
Topping
- 1/4 cup toasted coconut
- fresh lime slices
Sprinkle with toasted coconut. Freeze for at least 4 hours. Let stand 5-10 minutes before slicing. Serve with sliced limes and if you are me a little whip cream on top.
No comments:
Post a Comment