Tropical Frozen Dessert

Tropical Frozen Dessert

Submitted by Curt and Sarah Cannon, Eastern Illini Electric Cooperative



  • 1 sleeve graham crackers crushed
  • 1/2 cup margarine softened
  • 1/2 cup chopped pecans or walnuts


  • 1/2 gallon pineapple sherbet
  • 1 11-ounce can mandarin oranges drained
  • 1/2 teaspoon coconut extract
  • 1 or 2 mashed bananas


  • Combine the graham cracker crumbs, margarine, and nuts. Spread the crust in a 9 x 13 pan. Refrigerate.
  • Allow the sherbet to melt enough to combine with other ingredients. In a large bowl combine sherbet, oranges, extract, and bananas.
  • Pour over the crust and freeze for at least 3 hours before serving.