Coconut Dreamsicle Dessert

  • 1 pint(s) of whipping cream
  • 10 coconut macaroon cookies
  • 1/2 gallon orange sherbet, slightly softened
  • 3/4 cup(s) of walnuts, crushed
  • 3 tbsp. of powdered sugar
  • 1 tbsp. of fresh orange zest
  1. In large bowl, combine sugar and cream. Whip until soft peaks form.
  2. Break macaroon cookies into bite size pieces and add to cream mixture. Stir in walnuts. Set aside.
  3. In another bowl, combine sherbet and orange zest. Stir until blended and sherbet is slightly softened.
  4. In a 9 X 13 glass dish, first spread sherbet mixture on bottom followed by coconut cream layer. Freeze for 30 to 45 minutes before serving. Garnish with toasted coconut curls and finely shredded orange zest.
  5. If you choose to make individual servings in halved coconut or glass dessert cups, layer 2/3 sherbet mixture with 1/3 coconut cream mixture. 
Coconut Dreamsicle Dessert is a quintessential Summer sweet.The orange sherbet is smooth, cool, and refreshing. The coconut cream topping adds a nutty, tropical flavor--a dreamy blend. 

When I was a little girl, the ice cream truck would drive through our neighborhood and I would often order a Dreamsicle frozen bar. This is a dressed to impress version of a favorite Summertime treat.