LINE baking sheet with wax paper.
SPREAD sherbet or ice cream between two ladyfingers halves. Insert stick into center of each. Repeat to make 12 sandwiches.
DRIZZLE topping over sandwiches. Place on prepared baking sheet. Freeze 10 minutes.
Nutritional information (amount per servings): Total Calories: 160. Sodium 70mg. Fat: 9g. Carbohydrates: 17g. Cholesterol: 10mg. Protein: 1g. Fiber: 0g.
Pour into punch bowl the lime sherbet ice cream.
Pour over ice cream one bottle of ginger ale and one bottle of sprite.
Mix frozen limeade as directed on can and add 1/2 of limeade mix to punch bowl mix and 1/2 jar of cherries and cherry juice.
Stir well and serve.
In a large bowl, add ginger ale and sherbet ice cream. Serve chilled.
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
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.
Spread ice cream over crust; spread sherbet over ice cream. Freeze for at least 3 hours. Top with whipped topping. Cover and freeze. Thirty minutes before serving, remove pie from freezer; arrange oranges on top and sprinkle with coconut.