Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter, melted

  2. 2 cups flaked coconut

  3. 1 pint vanilla ice cream, softened

  4. 1 pint pineapple sherbet, softened Fresh pineapple wedges, optional

Instructions Jump to Ingredients ↑

  1. Spread butter over the bottom and sides of a 9-in. pie plate. Press coconut onto the bottom and sides of plate. Bake at 325° for 12-15 minutes or until edges are golden brown. Cool completely on a wire rack. Spread ice cream into crust. Spread sherbet over ice cream. Freeze for 1 hour or until firm. Garnish with pineapple wedges if desired. Yield: 6-8 servings.


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