Swirled Sherbet Dessert
- 1 cup crushed vanilla wafers (about 30 wafers)
- 1/3 cup flaked coconut
- 1/3 cup chopped pecans
- 1/4 cup butter, melted
- 1 pint lemon sherbet, softened
- 1 pint orange sherbet, softened
Preparation time 25mins
Cooking time 25mins
In a small bowl, combine the wafer crumbs, coconut, pecans and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 10 minutes on a wire rack.
Arrange scoops of sherbet over crust, alternating flavors. Cut through sherbet with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.