Macaroon Crunch Pie
Macaroon Crunch Pie is an moderately easy dinner. Made with 9-inch baked pie shell, 1/2 c. toasted coconut, 1 1/2 c. whipping cream, 2 c. sherbet, softened and 1/3 c. powdered sugar, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Sprinkle 6 tablespoons coconut in bottom of baked shell. Cover with soft sherbet.
Place in freezer while preparing remainder.
In mixing bowl, beat whipping cream with powdered sugar until thickened; reserve 1 cup for topping.
Fold crushed cookies and pecans into remaining whipping cream.
Spoon over sherbet, sealing to edge.
Garnish with 2 tablespoons coconut. Freeze 6 hours or until served.
A two tiered treat of tangy sherbet and crispy macaroon cream.
Make it early and freeze.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment