Goodies for Mom

Usually when I ask my mom what gift she'd like for her birthday.  She says, "You don't need to get me a gift.  I have everything I need".  This year, however, she had two requests. I was so excited!

(1) She asked if I'd make her an apron.
I went to the quilt shop in Katy to look for BLUE and YELLOW fabric.

I pre-washed it and as I was pulling it out of the dryer, Hope came in the laundry room and said, "I know who those will be for!"  That was a good sign.  They are definitely "HER".

 

(2)For her cake, she requested another ice cream cake.  She wanted it to have coconut and pineapple ice cream .... "and you know I love raspberries" , she added.

I went all over town looking for coconut ice cream, sherbet, sorbet or the liking ... no luck. I was telling a friend about my dilemma and she came up with a brilliant solution.  She said why don't you add coconut to some pineapple sherbet and do a layer with raspberry.

Waa Laa!

"Coconut Raspberry Ice Cream Cake"

aka Coconut Raspberry Frog Pie

(Years ago,my cute dad (also known as Frog) made a frozen pie with a graham cracker crust and strawberries mixed into vanilla ice cream .  We loved it and named it "Frog Pie")

Ingredients:

• 1 qt. raspberry sherbert
• 1 1/2 qt. pineapple sherbet 
• 1 cup coconut
• fresh raspberry (can use frozen raspberries) 
• 2 cups graham cracker crumbs (about 2 packs from the box)
• 1/2 cup sugar
• 6 T. melted butter

Directions:

Remove sherbets from the freezer.  Mix graham cracker crumbs, sugar and melted butter.  Press in the bottom of a spring form pan to make a crust.  (Reserve a portion to layer between sherbet.)

In a large bowl combine raspberry sherbet , pineapple sherbet (to taste) and raspberries.  Mix until blended and spoon onto the graham cracker crust.

Place cake in freezer until sherbet layer is firm.  Remove from freezer and sprinkle graham cracker crumbs over the top . Put cake in the freezer.  

Stir (slightly melted)pineapple sherbet in a big bowl until smooth.  Add coconut (to taste).

Spread pineapple coconut mixture over graham cracker layer and return cake to the freezer.

Freeze cake for a minimum of 6 hours.

To serve, garnish the top with fresh raspberries.

Let stand for about 10 minutes before serving.

Enjoy!

The Birthday Girl l♥ved it.

(we all did!)

Thanks Heather!