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Sherbet Cookie Delight

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Total Time
Prep: 20 min. + freezing

By Taste Of Home Editorial Team

Recipe by Donna Carper, South Jordan, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Looking to save some time when preparing for a party? Throw together this creamy crowd-pleaser and freeze it a day or two before the event. The combination of raspberry and chocolate in this dessert is delightful, but it's also good made with lime sherbet, vanilla sandwich cookies and walnuts. —Donna Carper, South Jordan, Utah

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    Sherbet Cookie Delight

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    Yield: 20 servings
    Prep: 20 min
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    Ingredients

    • 1/2 gallon raspberry sherbet, softened
    • 2 cups heavy whipping cream
    • 1/3 cup confectioners' sugar
    • 15 Oreo cookies
    • 3/4 to 1 cup chopped slivered almonds, toasted
    • Additional Oreo cookies, optional
    Text Ingredients

    Directions

    1. Place sherbet in a 13x9-in. dish. Freeze for 10 minutes. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
    2. Break each cookie into 6 pieces; fold into cream mixture with almonds. Spoon over sherbet. Cover and freeze for up to 2 months.
    3. Remove from the freezer 15 minutes before serving. Cut into squares. Garnish with additional cookies if desired.

    Nutrition Facts

    1 each: 235 calories, 14g fat (7g saturated fat), 36mg cholesterol, 91mg sodium, 27g carbohydrate (20g sugars, 1g fiber), 3g protein.
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