Lime-Vanilla Freeze (Gluten Free)

This is a great make-ahead dessert that can be made with your favourite flavour sherbet. ...MORE + LESS -

Ingredients

1 box Betty Crocker* Gluten Free Golden Cake Mix

1/2 cup (125 mL) finely chopped pecans

3/4 cup (175 mL) butter, softened

4 cups (1 L) vanilla ice cream, softened slightly

4 cups (1 L) lime sherbet, softened slightly

1 cup (250 mL) frozen (thawed) whipped topping

1/4 cup (50 mL) chopped pecans

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1

Heat oven to 350ºF. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, stir together cake mix and 1/2 cup pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Lightly press in bottom of foil-lined pan. Bake 15 to 20 minutes or until set and just beginning to brown. Cool completely, about 30 minutes.
2

In large bowl, fold sherbet into ice cream just until partially blended for marbled design. Spoon and spread over cooled crust. Cover; freeze until firm, at least 4 hours.
3

Using foil handles, remove dessert from pan to cutting board 10 minutes before serving; peel back foil. Cut into 5 rows by 3 rows. Top each serving with whipped topping and sprinkle with pecans.

COOKING GLUTEN FREE? : Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Variation : Substitute your favourite flavour sherbet, such as raspberry, lemon or orange. Garnish with fresh berries.