This is a great make-ahead dessert that can be made with your favorite flavor sherbet.
box Betty Crocker™ Gluten Free yellow cake mix
cup finely chopped pecans
cup butter, softened
quart (4 cups) vanilla ice cream, softened slightly
quart (4 cups) lime sherbet, softened slightly
cup Cool Whip™ frozen whipped topping, thawed
cup chopped pecans
Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, stir together cake mix and 1/2 cup pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Lightly press in bottom of foil-lined pan. Bake 15 to 20 minutes or until set and just beginning to brown. Cool completely, about 30 minutes.
In large bowl, fold sherbet into ice cream just until partially blended for marbled design. Spoon and spread over cooled crust. Cover; freeze until firm, at least 4 hours.
Using foil handles, remove dessert from pan to cutting board 10 minutes before serving; peel back foil. Cut into 5 rows by 3 rows. Top each serving with whipped topping and sprinkle with pecans.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Substitute your favorite flavor sherbet, such as raspberry, lemon or orange. Garnish with fresh berries.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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