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Frozen Lime Cake

Total Time

Prep: 15 min. + freezing

Makes

9 servings

We've got just the thing for block parties, cookouts or anytime you need a super cool dessert. Making the crust is a snap, and the ice cream and sherbet are so delicious. Everyone loves this! —Kathy Gillogly, Sun City, California
Frozen Lime Cake Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups ground almonds
  • 3/4 cup crushed gingersnap cookies (about 15 cookies)
  • 1/3 cup butter, melted
  • 2 pints pineapple-coconut or vanilla ice cream, softened
  • 2 pints lime sherbet, softened
  • Whipped topping, optional

Directions

  1. In a small bowl, combine almonds, cookies and butter. Press onto the bottom of a 9-in. square pan. Freeze 15 minutes.
  2. Spread ice cream over crust. Cover and freeze at least 30 minutes. Top with sherbet. Cover and freeze 4 hours or overnight.
  3. Remove from the freezer 10 minutes before serving. Garnish pieces with whipped topping if desired.

Nutrition Facts

1 piece (calculated without whipped topping): 499 calories, 29g fat (13g saturated fat), 98mg cholesterol, 203mg sodium, 54g carbohydrate (40g sugars, 4g fiber), 8g protein.

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