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Ribbon Freeze

Here are the instructions.

  • Chill a tube pan (like for angel food cake).

  • Line bottom with 2/3 cup flaked coconut

  • Using 1 quart each of 5 sherbets, line the first with lemon, and freeze 30 minutes.

  • Repeat this process with raspberry, pineapple, and lime. With the orange, softened slightly and mix with 1/2 cup diced almonds.

  • Make that your last layer, and freeze 4 hours minimum.

  • When ready to serve, invert pan on serving plate. Dip a cloth into hot water, ring it out, and lay over pan for a couple of minutes, then lift off mold.

  • Decorate with pressurized whipped cream and mint leaves if desired.

Makes about 20-24 servings.

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Source: Cool Cooking Cards by Betty Crocker.

By Sandra from Salem OR

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