GLUTEN-FREE LIME VANILLA FREEZE
This is a great make-ahead dessert that can be made with your favorite flavor sherbet.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- 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.
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