1 - 10 of 117 for coconut sherbet
Heat oven to ... tablespoons butter. Press coconut firmly and evenly ... golden brown. Cool. Scoop 4 cups sherbet into the cooled crust. Serve right away.
Whip cream; add ... alternate spoonfuls of sherbet so that each ... briefly in hot water to remove from cup after they are frozen overnight. Serves 10 to 12.
Drain pineapple and ... and stir in sherbet. Add half ... oranges, sour cream, coconut and marshmallows. Chill ... with sour cream mixture. 8-10 servings.
Dissolve gelatin in boiling water. Immediately add sherbet after dissolving Jello. ... Jello mold. Chill until set. Fill Ambrosia in center of Jello mold.
Dissolve Jello in ... pint of orange sherbet. Fold drained ... pan, then sherbet mixture, then Cool Whip mixture. Repeat. Top with coconut. Refrigerate.
Add boiling water ... until dissolved. Add sherbet and stir until ... combine drained fruit, coconut and marshmallows. Stir ... gelatin and orange sherbet.
Dissolve gelatin in boiling water. Stir in sherbet until melted. Chill ... firm. Stir marshmallow, coconut and remaining fruit ... mixture into center of ring.
Whip cream, add ... and nuts. Spread half of mixture in 9x13 inch pan. Cover with alternate spoonfuls of sherbet. Top with remaining cream mixture. Freeze.
Mix and press in pie pan bottom and sides. Mix together. Put in crust and cover with: Spread over pie, sealing edges, freeze overnight. Bake 475 ...
First Part: dissolve ... water. Immediately add sherbet. Stir occasionally ... hours. I find this is better if it is made the day before you wish to serve it.
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