Here’s a perfect summertime dessert for you to try! I got this recipe over 40 years ago and love making it when I need a special treat. You may prefer one of the suggested variations but I always use the original recipe because the sherbet is always such a refreshing dessert!
Makes 12
1 envelope DREAM WHIP (this is a dry-whipped topping mix sold near the pudding and Jello mixes)
1 ½ cups crushed Macaroon Cookies (I used Mother’s Coconut Cocadas)
½ cup chopped walnuts
Rainbow Sherbet
Mix DREAM WHIP (with milk and vanilla) according to package directions. Fold in crushed cookies and walnuts.
Line a muffin tin with paper cups and put a large spoonful of the DREAM WHIP mixture in each cup. With a spoon, spread mixture on the bottom and work up the sides of each cup and put in the freezer to set.
When mixture has set, add a generous scoop of rainbow sherbet and return to the freezer until ready to serve.
(You can also use small mason jars if desired.)
VARIATIONS:
Use chocolate wafer cookies instead of macaroons and fill with mint chocolate chip ice cream (or any favorite chocolate ice cream)
Use Kiebler’s Pecan Sandies and fill with Pralines & Cream ice cream
Jani Williamson
Ambassador: We Connect. Ministry and Media.