Easy Fruit Frappe Recipe
Summary
Ingredients
1 quart vanilla ice cream
1 quart pineapple sherbet
1 or 2 packages (10 ounces each) frozen raspberries
2 or 3 bananas, cut into small pieces
Directions
Soften ice cream and sherbet in refrigerator (just enough to mix; don't let them melt); mix well. Thaw raspberries just enough to separate. Fold raspberries, juice and all, and bananas into ice cream and sherbet mixture. This is best when served right after mixing, but it may be made ahead and refrozen. Bananas may darken if the mixture stands too long.
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