½ cup butter
1 ¼ cups flour
¼ cup sugar
2 tbsp brown sugar
½ cup walnuts, chopped
4 cups orange sherbet, softened
2 cups vanilla ice cream, softened
1/3 cup toasted coconut

In a saucepan, melt the butter and stir in flour, walnuts and sugars over medium heat. Cook, stirring constantly, for about 4 to 5 minutes until the mixture is golden brown. Put the mixture into a 9” square pan and press down firmly with the back of a spoon to form a crust. Set aside and let the mixture cool completely.

In the meantime, combine the ice-cream and sherbet in a bowl and stir lightly until just marbled. Spread the mixture on the cooled crust and sprinkle with the toasted coconut. Cover and freeze for at least 4 hours or until nice and firm.

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