| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup butter or margarine, softened |
| 2 | pints (4 cups) orange sherbet |
| 1 | pint (2 cups) vanilla ice cream |
| 1. | Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly). |
| 2. | Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour. |
| 3. | Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes. |
| 4. | While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting. |
| If crust is too puffy after baking, gently press with back of spoon to flatten slightly. |
|
| Use your favorite sherbet and ice cream flavors. Try raspberry or lime sherbet with vanilla ice cream. Or create a chocolate lover's treat using all chocolate ice cream or frozen yogurt. |
Nutrition Information:
540 ( 200); 23g ( 12g, 3g); 50mg; 290mg; 81g ( 2g, 52g); 4g 10%; 8%; 8%; 6% 1 ; 4 1/2 ; 0 ; 4 1/2 5 1/2