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Frozen Lime Cake

5 | 2 Reviews
Total Time:Prep: 15 min. + freezing

By Taste Of Home Editorial Team

Recipe by Kathy Gillogly, Sun City, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 01, 2018

We've got just the thing for block parties, cookouts or anytime you need a super cool dessert. Making the crust is a snap, and the ice cream and sherbet are so delicious. Everyone loves this! —Kathy Gillogly, Sun City, California

TEST KITCHEN APPROVED

Frozen Lime Cake

Contest Winner
5 | 2 Reviews Add your review
Yield:9 servings
Prep:15 min
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Ingredients

  • 1-1/2 cups ground almonds
  • 3/4 cup crushed gingersnap cookies (about 15 cookies)
  • 1/3 cup butter, melted
  • 2 pints pineapple-coconut or vanilla ice cream, softened
  • 2 pints lime sherbet, softened
  • Whipped topping, optional
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Directions

  1. In a small bowl, combine almonds, cookies and butter. Press onto the bottom of a 9-in. square pan. Freeze 15 minutes.
  2. Spread ice cream over crust. Cover and freeze at least 30 minutes. Top with sherbet. Cover and freeze 4 hours or overnight.
  3. Remove from the freezer 10 minutes before serving. Garnish pieces with whipped topping if desired.

Nutrition Facts

1 piece (calculated without whipped topping): 499 calories, 29g fat (13g saturated fat), 98mg cholesterol, 203mg sodium, 54g carbohydrate (40g sugars, 4g fiber), 8g protein.
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