1 pint (2 cups) lime sherbet
1 pint (2 cups) lemon sorbet
1 pint (2 cups) vanilla frozen yogurt
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted
1 tablespoon Key lime juice
1/4 cup coconut, toasted*
1 Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
2 In small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
3 Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
4 To serve, let stand at room temperature for 15 minutes. Cut into wedges.
Frozen desserts like this one are easier to cut if left out at room temperature for 10 to 15 minutes before serving.
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