Lemon, lime and orange sherbet are swirled over a coconut and pecan crust for this refreshing dessert.
1 cup (about 25) crushed vanilla wafers
1/3 cup sweetened flaked coconut
1/3 cup chopped pecans
1/4 cup Land O Lakes® Butter melted
1 pint (2 cups) lemon sherbet, slightly softened
1 pint (2 cups) lime sherbet, slightly softened
1 pint (2 cups) orange sherbet, slightly softened
Heat oven to 350°F.
Combine all crust ingredients in bowl. Press onto bottom of ungreased 9-inch springform pan. Bake 10-12 minutes or until crust is golden brown. Cool 10 minutes.
Place scoops of each sherbet alternately over bottom crust; carefully spread sherbet until bottom crust is covered. Swirl sherbets together to form a marbled pattern with table knife. Cover; freeze 4-6 hours or until firm.
Remove pie from freezer 15 minutes before serving time.
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