Friday, July 29, 2011

Raspberry Sherbet Dessert

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2 cups Mother's Coconut Cookies (the long, washboard type)
1 Cool Whip- 16 ounce
1 cup chopped pecans or walnuts
1/2 gallon raspberry sherbet (or flavor of choice)


Crumb cookies coarsely. Fold cookies and nuts into Cool Whip. Spread in a 9x13 pan. Freeze. Softened Sherbet and spread on top of frozen cool whip layer. Freeze. Serve with whipped cream. Garnish with cookies or fresh raspberries.

I made this for a baby shower and it was a huge hit. It's a perfect dessert for a hot summer day.

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