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Gluten-Free Lime Vanilla Freeze
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Prep Time:
45 minutes
Total Time:
3 hours 50 minutes
Delicious make-ahead dessert with customizable sherbet flavor.
Ingredients:
  • 1 box (15 oz) Betty Crocker™ Gluten Free Yellow Cake Mix
  • 1/2 cup finely chopped pecans
  • 3/4 cup butter, softened
  • 1 quart (4 cups) vanilla ice cream, softened slightly
  • 1 quart (4 cups) lime sherbet, softened slightly
  • 1 cup Cool Whip frozen whipped topping, thawed
  • 1/4 cup chopped pecans
Instructions:
  • Preheat the oven to 350°F. Cover a 13x9-inch pan with foil, allowing 1 inch of foil to hang over two opposite sides of the pan. Combine cake mix and 1/2 cup pecans in a medium bowl. Use a pastry blender or fork to incorporate the butter until the mixture is crumbly. Gently press the mixture into the bottom of the pan lined with foil. Bake for 15 to 20 minutes or until set and lightly browned. Allow it to cool completely for about 30 minutes.
  • Gently swirl sherbet into ice cream in a large bowl for a marbled effect. Spread mixture over cooled crust. Cover and freeze for at least 4 hours until firm.
  • Use the foil handles to transfer the dessert from the pan to a cutting board 10 minutes before serving, then peel back the foil. Cut the dessert into 5 rows by 3 rows and garnish each serving with whipped topping and a sprinkle of pecans.

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