|
|
Ingredients:
Dessert:
1 1/4
cups crushed gingersnaps (about 25, 2-inch cookies)*
1/4
cup butter or margarine, melted
1
carton (14 fl. oz.) Häagen-Dazs® Vanilla Ice Cream, softened**
14
gingersnap cookies (2-inch)
1
carton (14 fl. oz.) Häagen-Dazs® Mango Sorbet**
Salsa:
2
kiwi fruit, peeled, chopped
1
papaya, peeled, seeded, chopped
1
cup fresh strawberries, chopped
2
tablespoons lime juice
1
tablespoon honey
1
teaspoon grated lime peel
Garnish:
1/2
cup shredded coconut
|
|
Preparation:
1. In medium bowl, combine gingersnap crumbs and butter; mix well. Press mixture in bottom and 1/2 inch up sides of 9-inch springform pan. Freeze for 15 minutes or until firm.
2. Spoon ice cream into prepared crust; press firmly with back of spoon to level surface. Arrange whole gingersnap cookies on top of ice cream; cover. Freeze for 1 hour or until firm.
3. Spoon sorbet on top of gingersnaps; press firmly with back of spoon to level; cover. Freeze for 3 hours or until firm.
4. Meanwhile, in medium bowl, combine salsa ingredients; stir gently. Refrigerate until ready to serve.
5. Just before serving, run knife around edge of pan; carefully remove sides of pan. Let dessert stand at room temperature for 10 minutes. Cut into wedges. Top with salsa and coconut.
8 servings
TIPS:
* To crush gingersnap cookies, place 25 cookies in food processor or in a plastic bag and use a rolling pin.
** To soften ice cream and sorbet, place containers in the refrigerator for 30 minutes OR until very easy to scoop.
view nutrition facts
|