Lime-Vanilla Freeze (Gluten Free)

 

1

box Betty Crocker® Gluten Free yellow cake mix

1/2

cup finely chopped pecans

3/4

cup butter, softened

1

quart (4 cups) vanilla ice cream, softened slightly

1

quart (4 cups) lime sherbet, softened slightly

1

cup frozen (thawed) whipped topping

1/4

cup chopped pecans

• 1 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.
• 2 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.
• 3 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.