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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 9 |
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You can always count on my mother-in-law to pull some delicious dessert out of the freezer on a moments notice. She likes to make them ahead in case company or family drops by. This one was delicious and she gave me the recipe. Thanks Mary Lee! (Preparation includes 4 hours for freezing) Ingredients:
1/2 cup margarine or 1/2 cup butter |
1 cup all-purpose flour |
1/4 cup sugar |
1/2 cup shredded coconut |
1 1/2 pints orange sherbet, softened |
1 1/2 pints vanilla ice cream, softened |
1 (8 ounce) can mandarin orange segments |
Directions:
1. Remove ice cream from freezer and in a large bowl scoop out the amount needed of each flavor for the recipe. Set aside to soften.
2. In a sauce pan, melt the margarine/butter, add the flour, sugar, coconut and mix well, stirring constantly for 3 to 4 minutes.
3. Remove from heat and reserve 1/4 cup for topping.
4. Spray a 9-inch square pan with Pam spray.
5. Press the rest of the mixture into the bottom of the pan. Place in freezer to cool.
6. Return to the bowl with ice creams. They should be softened by now. If not, wait a few more minutes and then mix gently until they swirl and are still two distinct colors.
7. Spread over crust and top with reserve topping.
8. Cover and freeze 4 hours.
9. Cut and serve using mandarin orange slice to garnish.
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