Sherbet Cookie Delight (from Quick Cooking)
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1/2 gallon raspberry sherbet, softened
2 cups whipping cream
1/3 cup confectioners' sugar
15 chocolate creme-filled sandwich cookies
3/4 to 1 cup slivered almonds, toasted
Additional chocolate creme-filled sandwich cookies, optional
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Place sherbet in a 13 in x 9 in x 2 in dish. Freeze for 10 minutes. In a mixing bowl, beat cream and confectioners' sugar until stiff. Break each cookie into six pieces; fold into cream mixture with almonds. Spoon over sherbet. Cover and freeze for up to 2 months.
Remove from the freezer 15 minutes before serving. Cut into squares. Garnish with additional cookies if desired.
Yields 16-20 servings.
Note: You can also use lime sherbet, vanilla sandwich cookies, and walnuts instead of raspberry sherbet, chocolate cream-filled sandwich cookies, and almonds.
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