Cold Cache Crew: Time to be done.
GC8BE5J ▼
Size:  (large)
Total Time: Prep: 15 minutes + freezing Makes: 9 Servings Ingredients 1-1/2 cups ground almonds 3/4 cup crushed gingersnap cookies (about 15 cookies) 1/3 cup butter, melted 2 pints pineapple-coconut or vanilla ice cream, softened 2 pints lime sherbet, softened Whipped topping, optional Directions 1. In a small bowl, combine almonds, cookies and butter. Press onto the bottom of a 9-in. square pan. Freeze 15 minutes. 2. Spread ice cream over crust. Cover and freeze at least 30 minutes. Top with sherbet. Cover and freeze 4 hours or overnight. 3. Remove from the freezer 10 minutes before serving. Garnish servings with whipped topping if desired
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