I am officially back and excited to share some delicious recipes with you. I’m grateful to the wonderful blog friends who filled in and shared tasty dishes while I took time off with my new baby. During my break I created and tested several new recipes, and I can’t wait to start sharing them—beginning with today’s!
This recipe is an ideal summer dessert: light, refreshing, and very easy to prepare. Best of all, there’s no oven required. The recipe comes from my grandmother and was a favorite of my mother’s when she was a child, then mine, and now my children’s. I find myself sneaking pieces throughout the day whenever I make it. I’m usually a chocolate-first kind of person, so if I call this one a favorite, you know it’s truly delicious.
Try this at your next summer gathering—guests will be asking for the recipe!
- 1 1/2 cups whipping cream
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 11 oz. box Nilla Wafers, finely crushed
- 1.5 quart sherbet, softened
- Beat the whipping cream with the sugar and vanilla until it forms fairly stiff peaks.
- In a medium bowl, combine 1 cup of the whipped cream with most of the crushed Nilla Wafers, reserving about 1 cup of crumbs for the topping.
- Lightly grease the bottom of a 9 x 13-inch glass pan and press the cookie-and-cream mixture firmly into the bottom to form the crust.
- Spread the softened sherbet evenly over the crust.
- Spread the remaining whipped cream over the sherbet layer.
- Sprinkle the reserved cookie crumbs over the top.
- Freeze the dessert for at least 3 hours, or until firm, before serving.
Enjoy!