From Marlene Winter
Note: Great summer (or anytime) treat. Easy to make.
Ingredients
1 pint vanilla ice cream, softened
1 graham cracker crust (8 or 9 inches)
1 pint orange sherbet, softened
2 cups whipped topping
1 can (11 ounces) mandarin oranges, drained
2 Tablespoons coconut, toasted
Directions
Spread ice cream into the crust; spread sherbet over ice cream. Freeze for at least 3 hours. Top with whipped topping. Cover and freeze. Thirty minutes before serving, remove pie from the freezer; arrange oranges on top and sprinkle with coconut. Yield: 6-8 servings.
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