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21 shortbread cookies, processed into 1 1/3 c. fine crumbs 1/2 c. sweetened flaked coconut 4 Tbsp. (1/2 stick) unsalted butter, softened 1 pt. strawberry ice cream and strawberry sherbet, blended and slightly softened or plain strawberry ice cream 1 pt. coconut gelato or ice cream, slightly softened 1 c. chilled heavy cream 1 Tbsp. confectioners sugar toasted coconut for garnish (optional) Preheat oven to 350 degrees. In processor, whirl crumbs and 1/2 cup coconut until well blended and coconut is very finely chopped. Add butter. Pulse until evenly moistened. Pat into 9-inch pie plate. Bake 10 minutes, until firm and lightly golden. Let cool on wire rack. Drop alternate spoonfuls of both ice creams into crust. Swirl together with tip of knife to marbleize. Freeze at least 6 hour or overnight until firm. Beat cream and sugar until billowy peaks form. Garnish servings with cream and, if desired, toasted coconut. Makes 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |