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Raspberry sunshine torte Crust: 1 1/4 cups coconut bar cookie crumbs 1/4 cup (1/2 stick) butter, melted Filling: 12 thin lemon slices 2 pints vanilla ice cream, softened
1 can (8 ounces) crushed pineapple, drained 1/2 cup raspberry preserves 2 pints lemon sherbert, softened Fresh raspberries, if desired Fresh mint, if desired Preheat oven to 350 degrees. Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes. Chill. Press lemon slices against sides of springform pan. Carefully spread combined ice. cream and pineapple over crust. Top with preserves.' Freeze. Spread lemon sherbert over preserves. Wrap securely. Freeze. Place dessert in refrigerator 10 minutes before serving. Remove rim of pan. Place on serving platter. Garnish with raspberries and mint. Makes 12 servings. Dessert pizza Crust: 3/4 cup (11/2 sticks) butter 2/3 cup sugar 1/2 teaspoon salt 2 1/4 cups all-purpose flour 1/4 cup milk Filling: 1 can (20 ounces) crushed pineapple, drained 2/3 cup flaked coconut 2/3 cup chopped pecans 11/2 cups sliced strawberries 1 cup strawberry jam, melted Preheat oven to 400 degrees. For crust: Cream together butter, sugar and salt; gradually add flour. Add milk, a tablespoon at a time. Turn dough onto buttered 12-inch pizza pan; pat out to cover pan. Crimp edges. Bake 15 to 18 minutes or until lightly browned. Cool on wire rack. For filling: Spread pineapple over crust; sprinkle with coconut and pecans. Arrange strawberries over all. Drizzle with melted jelly. Cut into wedges to serve. Makes 8-10 servings.
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