Beat together ice cream, sherbet, creme de menthe and cream de cacao.
Fold in whip cream.
Freeze mixture until it mounds when dropped and holds its shape.
CRUST: Combine cookie crumbs and butter.
Press over bottom and sides of a deep dish pie pan; Chill.
Then spoon filling into pie shell and freeze 3 hours, or until completely frozen.
Combine ice cream (soften), cream cheese (soften), marshmallow cream and whipped cream.
Stir together until ingredients are all the same color.
Pour into pie crust.
Put into freezer for 2 hours.
Ready to eat.
Sprinkle 2 cups of granola in ungreased 9x9\" square baking pan.
Drizzle with ice cream topping.
Cut ice cream into about 1\" slices.
Place on granola in pan.
Let stand until slightly softened.
Spread evenly.
Sprinkle with remaining granola.
Cover and freeze until firm, about 5 hours.
Cut into squares.
Serve with additional topping if desired.
Place 1 scoop of ice cream into a parfait glass. Place sherbet atop of the ice cream, then the other scoop of ice cream.
Pour margarita mix (and tequilla if using) over scoops. Splash with the seltzer water over top.
Garnish with marachino cherries and serve with a spoon and a straw.
0 mins. Stir together raspberry sherbet and raspberries then spread evenly
Take one carton of ice cream out so it will
ie), and all of the ice cream.
With the whip, gently
smooth layer. Spread vanilla ice cream over top. Top with whipped
ixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop
1. Transfer ice cream to bowl; place in refrigerator
You will need one plastic lettuce crisper or other oval shaped mold.
Spread lime sherbet along the sides of the lettuce crisper, making a layer about 1 inch to 1 1/2 inches thick along all sides and leaving a cavity in the center (this is the rind of watermelon).
Kids will enjoy smooshing the ice cream around. Fill the center cavity with strawberry or raspberry ice cream, adding chocolate chips (the seeds) as you go along.
Chill in freezer for at least 6 hours.
Soften 1 pint orange sherbet.
Spoon into chilled 2-quart metal mold or bowl.
Freeze until firm (at least 1 hour).
Soften pistachio ice cream.
Spread over layer of orange sherbet in mold. Freeze until firm.
Repeat with chocolate ice cream and the remaining orange sherbet.
Cover mold with waxed paper.
Freeze until firm.
Melt vanilla ice cream to semi-solid (or just
bout 15 minutes.
Soften sherbet in refrigerator until spreadable; smooth
In Tupperware
lettuce
keeper,
put lime sherbet, softened, around edges and sides of Tupperware.
Put into freezer to harden. In
the
meantime,
soften strawberry or raspberry ice cream or sherbet.
Add
chocolate chips to ice cream.
Put into Tupperware to harden in freezer.
Chill all liquids ahead of time.
When ready to serve, put ice cream and sherbet in large punch bowl.
Now pour chilled liquids over this and mix well.
Have ice cream and sherbet in little chunks.
Great for weddings.
br>Roll the ball of ice cream in the cinnamon sugar mixture
yer with 2 cups softened ice cream. Freeze layers for 30 to
Mix crackers margarine and sugar and press into a greased 9 x 13 inch pan.
Set aside.
Let Sherbet and ice cream soften and mix together.
Spread over the crust and freeze.
Mix sugar, lemon juice and butter together and cook on low heat until dissolved. Add a little of the hot mixture to 2 egg yolks.
Mix well and pour back into saucepan with other hot mixture.
Bring to a boil and cook one minute.
Cool thoroughly and spread over ice cream.
Serve with dollop of whipped cream and lime slice.
Use round cake mold or Bundt pan.
Tear angel food cake into bite size pieces.
Scoop ice cream and sherbet, alternating both. Drop pieces of cake and scoops of ice cream and sherbet into pan. Press down in pan.
Freeze.
Remove from mold.
Use whipped cream for icing.