Crust:
1 1/4 cup graham cracker crumbs
2 Tbsp sugar
1/4 cup butter, melted
dash of cinnamon
Mix together and press into 9" springform pan. Freeze for 15 minutes.
Filling:
1 pint lime sherbet
1 pint zesty lemon sorbet
1 pint vanilla frozen yogurt
1 Tbsp fresh lime juice (or more if you like it with zip!)
Soften and mix together in mixer. Spoon into crust.
1/4 coconut, toasted
fresh limes - for garnish
Sprinkle with toasted coconut. Freeze for at least 4 hours. Let stand 15 minutes before slicing. Serve with sliced limes on top.
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