Daiquiri Dessert Recipe
Ingredients
| 2 2-ounce packages dessert topping mix | ||
| Milk | 2/3 Cup (16 tbs) | |
| Light rum | 1/4 Cup (16 tbs) | |
| 1 pint raspberry sherbet | ||
| Coconut | 1/2 Cup (16 tbs), grated | |
| 1 pint lime sherbet | ||
Directions
Prepare topping mixes according to package directions, except omit the vanilla and use the milk and rum instead of liquid called for on package.
Spread half of the topping mix onto serving plate to form an 8-inch circle.
Pipe remaining topping through pastry tube, using large star tip to form a 2-inch rim atop outer edge of circle.
Freeze until firm.
Stir raspberry sherbet to soften; stir in half the coconut.
Spoon into shell.
Spoon scoops of lime sherbet over pink layer.
Sprinkle with remaining coconut.
Cover and freeze till firm.
Remove from freezer 15 minutes before serving.
Spread half of the topping mix onto serving plate to form an 8-inch circle.
Pipe remaining topping through pastry tube, using large star tip to form a 2-inch rim atop outer edge of circle.
Freeze until firm.
Stir raspberry sherbet to soften; stir in half the coconut.
Spoon into shell.
Spoon scoops of lime sherbet over pink layer.
Sprinkle with remaining coconut.
Cover and freeze till firm.
Remove from freezer 15 minutes before serving.
Chef
