1/2 pint whipping cream
2 Tbsp sugar
1/2 tsp vanilla extract
9 coconut macaroons, crushed
1/2 C chopped walnuts
1 quart lime sherbet, softened
1 quart raspberry sherbet, softened
Whip cream in a chilled bowl with an electric mixer set at medium speed. Sprinkle in sugar gradually. Beat until soft peaks form, about 5 minutes. Beat in vanilla. Fold macaroons and walnuts into whipped cream. Spread two-thirds of mixture over bottom of serving bowl. Spread lime sherbet over whipped cream layer. Spread raspberry sherbet over lime layer. Top with remaining whipped cream mixture. Freeze until firm.
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