TANGERINE- POMEGRANATE LAYERED DESSERT

Line a 9x5-inch loaf pan with plastic wrap. Spoon 2 cups

softened Tangerine-Pomegranate sherbet

into pans: freeze 10 minutes.

Then put about 2 or 3 cups of softened vanilla ice cream

on top, freeze till firm. Then add Tangerine-Pomegranate

sherbet to almost the top of the loaf pan and freeze.

I used the plastic wrap to line the loaf pan so it would

come out of the loaf pan easily.

Cut into 10 slices and top with whipped cream and some

mandarin orange slices. I also served this with ginger snaps.

You can use any type of sherbet that you wish and matter

of fact any type of ice cream.

You can make this several days ahead of time.

Freeze 3 hour or overnight or longer.

Makes 10 servings