We had a SWEET discussion at Emily Rowe's house about Three Cups of Tea and then she served us some creamy, fruity ice cream that made our tastebuds tingle! We absolutely HAD to have the recipe so we could share it with our families (but mostly so we could eat it ourselves!)
Thank you, Emily! We'll see you all next month at Konda Fullmer's house on September 22nd!
1/2 gallon pineapple sherbet, softened
1 box frozen raspberries, thawed--don't drain (or a bag of frozen)
1 Cup (or more) shredded coconut
1 Cup chopped nuts (walnuts or pecans)
1 12 oz. container whipped topping, thawed
1 Cup mini marshmallows
Mix all ingredients together in a large bowl, stirring until creamy and well mixed. Cover tightly with lid or foil and freeze several hours (or overnight). Remove from freezer to slightly thaw before serving. Serve like ice-cream. You can add any fruit you like, or leave out what your family doesn't care for. The amounts of everything but the sherbet are approximations...you can make a bigger batch by using more marshmallows, etc.