M-m-macaroons, pecans and layers of fruity sherbet make a beautiful looking dessert.
Ingredients
12 macaroon cookies, crumbled
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted
1 pint each raspberry, line and orange sherbet, softened
Directions
Sprinkle cookie crumbs onto an ungreased baking sheet. Bake at 350 degrees for 5-8 minutes or until golden brown. Cool completely.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar add 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-inch springform pan. Freeze for 30 minutes.
Gently spread raspberry sherbet over cream layer. Layer with lime and orange sherbets; spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.
Yield: 12 servings
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