Monday, September 5, 2011

Coconut Sherbet Pie

     Doesn't everyone call it SherbeRt? Well, you're wrong! Just so ya know. I always used to call it SherbeRt... until I had a very anal friend correct me... it's in fact, sherbet... no R. I would laugh so hard b/c it used to irritate her so much when people called it sherbert instead of sherbet. People and their weird anal quirks. I have 'em too, so I can't really argue with her too much!

     Looking for the perfect summer dessert? Look no further! This is it... you found it!

     Let me tell you how delicious this is! Oh Dear Goodness! This will not disappoint... if you like sherbet of course! I made this Saturday night for dessert when we went over to a friends house for dinner. They made some delicious tri-tip, baked potato, and a fancy salad. Plus, for appetizers, we had virgin Strawberry Margaritas, a fruit tray with some really tasty cheese, as well as some cream cheese topped with spicy jalapeno jelly with crackers. Crazy right?! It was sooo good. I felt so spoiled... and stuffed at the end of the night!

     This would also be good with other kinds of sherbet too... I'll have to try that out!

1 pkg of Mothers Coconut Macaroons
1/2 C whipping cream or milk
3/4 C sliced almonds
1 carton of sherbet (orange, lime, and raspberry flavored)

Take out the sherbet, so it can start softening while you work on the cookies.

In a large zip top bag, filled with the entire pkg of cookies and the almonds, crush them together with a rolling pin (make sure to crush it by rolling the pin over the cookies, and not banging the bag, you'll be adding liquid, so you don't want to go poking holes everywhere!). Reserve 1/2 C of the mixture for the topping before you add the liquid.

Add 1/2 C whipping cream or milk and mix together. Press the cookie mixture onto the bottom of a 9 inch spring-form pan. I would also wrap the outside of the pan with some foil so that in case any of the sherbet leaks out, it doesn't get everywhere.

Using an ice cream scoop, scoop the sherbet and begin filling in the pan. I went in a circle, placing the scoops side by side, trying to make sure that the flavors were evenly blended. Work quickly as your sherbet is probably beginning to melt now.

Now, using your way awesomely cool spatula (remember from the Butterscotch Brownies recipe?) and spread the sherbet around making a flat surface.

Sprinkle the reserved cookie mixture over the top of the sherbet and place in the freezer for at least 8 hours.

Enjoy this wonderful dessert. Everyone really enjoyed this at dinner.
And of course because I didn't look for a carton of the sherbet, I ended up with a whole gallon. Imagine trying to fit a spring-form pan and a gallon of sherbet in your freezer along with everything it normally holds... oh dear... and trying to make it all fit before it all melts... holy cow!

Recipe Courtesy of: Lesli Anderson (good friend)


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