Mom's Sherbet Dessert
Mom's vintage sherbet dessert recipe combines creamy whipped topping, crushed coconut cookies, and fruity sherbet. A simple make-ahead dessert everyone will love.
Another popular childhood favorite was my mom's Strawberry Pizza, perfect for summer, and Chocolate Heavenly Dessert - always a crowd-pleaser and simple to put together.
This old-fashioned sherbet dessert recipe is childhood nostalgia for me. My mom used to make it when we were little, especially during the summer when it was hot outside. It was always so refreshing after dinner.
You'll love the creamy whipped topping mixed with crushed coconut cookies, layered with fruity sherbet. The combination is light, cool, creamy, and not overly heavy after a meal. Plus, it's so easy to assemble and you don't even have to turn on the oven.
One of my favorite things to do as a kid was eat the sherbet first and save the whipped cream cookie mixture for last because that was always the best part. You can also customize this dessert with your favorite sherbet flavors, but I love the rainbow sherbet because the colors are bright and feel fun and summery.
Ingredients You Need
- Sherbet ice cream- This can be any flavor you enjoy. My mom's combination was always raspberry and orange.
- Cool Whip- Using premade cool whip makes this dessert super simple and it holds up well in between the ice cream layer.
- Coconut cookies- Macaroons work great and have a soft chewy texture.
- Pecans offer a light crunch.
How to Assemble Sherbet Dessert
- Blend macaroons in a food processor until fine crumbles.
- Combine whipped cream, crushed macaroons, and pecans in a bowl until creamy.
- Spread half of the whipped cream cookie mixture in the bottom of a 9 x 13 dish. Place in the freezer for 30-minutes to set. This will make it easier to spread the ice cream.
- Layer softened ice cream evenly over whipped cream mixture, then top with remaining cream/cookie mixture.
- Sprinkle crushed cookies over the top of the final layer. Cover tightly with plastic wrap and place in the freezer to set for several hours. Slice and serve.
Ang's Helpful Tips
- Make sure the ice cream is softened but not melted. You want it to spread easily over the whipped cream cookie mixture without combining the layers.
- Allow plenty of time for freezing. My mom's instructions do not mention freezing the first layer of whipped cream but I find it so much easier when it's time to spread the ice cream.
What if I Don't Like Macaroons?
While macaroons are my favorite for this recipe because they stay soft and chewy even after freezing, you can easily substitute vanilla wafers, graham crackers, or shortbread cookies. The whipped cream will soften the cookies really nice creating that same creamy textured layer.
Can I Use Homemade Whipped Cream?
Yes, you can make your own whipped cream but you'll need to sweeten it some.
Try These Summery Desserts Next
- Berry Trifle with Lemon Pound Cake
- Strawberry Cheese Cake Dip
- Slow Cooker Summer Berry Cobbler
- Brown Butter Fresh Peach Dump Cake
- Fresh Strawberry Crumble Bars
Mom's Sherbet Dessert
Equipment
- Food processor
- medium mixing bowl
- 9 × 13-inch baking dish
Ingredients
- 1.5 qt sherbet ice cream, softened any flavor
- 16 ounces cool whipped topping
- 22 macaroons
- ½ cup pecans, finely chopped
Instructions
- Place macaroons in a food processor and blend until crumbly. Set aside ⅓ cup to garnish the top.
- In a medium bowl add cool whip topping, macaroon crumbles (all but ⅓ cup) and pecans. Fold until well combined and the mixture is creamy.
- Evenly spread half the cookie cream mixture in the bottom of a 9 x 13 baking dish. Place in the freezer for 30-minutes to firm up some.
- After the first cookie cream layer has chilled for 30 minutes, spread the softened ice cream over the top, then finish with the remaining cookie cream mixture, and top with ⅓ cup cookie crumbles.
- Cover dish tightly with plastic wrap and freeze for 5-6 hours. Depending on your freezer temperature, it may freeze faster.
Notes
Nutrition
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