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Categories:Viewed: 39 - Published at: 4 years ago
Ingredients
- 1-1/2 cups ground almonds
- 3/4 cup crushed gingersnap cookies (about 15 cookies)
- 1/3 cup butter, melted
- 2 pints pineapple-coconut or vanilla ice cream, softened
- 2 pints lime sherbet, softened
- Whipped topping, optional
Method
- In a small bowl, combine almonds, cookies and butter. Press onto the bottom of a 9-in. square pan. Freeze 15 minutes.
- Spread ice cream over crust. Cover and freeze at least 30 minutes. Top with sherbet. Cover and freeze 4 hours or overnight.
- Remove from the freezer 10 minutes before serving. Garnish servings with whipped topping if desired.
