LAYERED SHERBET DESSERT
Macaroons and pecans combine in this special layered sherbet dessert. Try garnishing with fresh strawberries and just listen to folks "ooh" and "ahh" when you bring this in! -Kathryn Dunn, Axton, Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes., Gently spread raspberry sherbet over cream layer; freeze until set, about 30 minutes. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.
Nutrition Facts : Calories 387 calories, Fat 26g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 38mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 4g fiber), Protein 3g protein.
COCONUT MACAROON AND MANGO BOMBE
This is a cheater's version of those fancy iced bombes from the '80s, with two or three layers of bright-hued whipped frozen mousse packed into a decorative mold. Here, a layer of mango ice cream swirled with fresh mango sits beneath a layer of macaroon-studded coconut ice cream. It's a stunning dessert, perfect for a dinner party, and quicker to put together than the time you'll spend locating the macaroons at the supermarket.
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a 2 1/2-quart bowl, mix the macaroon pieces with the coconut sorbet or ice cream until well combined; spread the mixture around the bottom and sides of the bowl in an even layer. If the ice cream is too soft to spread, put it in the freezer for 15 minutes and try again. Once you've got an even layer, place the bowl in the freezer for 2 hours until thoroughly frozen.
- Spread the diced mango all over the macaroon-studded ice cream or sorbet and freeze for 30 minutes. Fill it with the mango sorbet, smoothing the top, and freeze for 2 hours.
- Remove from the freezer and set it in a bowl of warm water for 1 to 2 minutes to loosen it. Place a plate over the bowl, invert it and unmold the bombe. Serve immediately, garnished with more mango cubes.
Nutrition Facts : @context http, Calories 459, UnsaturatedFat 3 grams, Carbohydrate 76 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 13 grams, Sodium 155 milligrams, Sugar 67 grams
FROZEN MACAROON DESERT
If you love macaroons you'll love this easy-to-make dessert. We like using raspberry serbert.
Provided by Stephanie Jameson
Categories Other Desserts
Number Of Ingredients 3
Steps:
- 1. Crumble macaroons and mix with cool whip.
- 2. Alternate layers of mix with your choice of frozen sherbert.
- 3. Keep frozen and serve from freezer.
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