Reviewed: Jan. 23, 2012

Excellent. We used pineapple sherbert and sliced pineapple on top because because we didn't have mandarin oranges or orange sherbert. I'm sure that would be excellent as well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

linnylin

Reviewed: Sep. 8, 2011

Simple, yet delicious. Made this for a potluck and it was a huge hit.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Emily12

Reviewed: Aug. 19, 2011

This was so easy, and delicious. We didn't put any mandarin oranges or coconut on it, but it was still great.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

calafraz

Reviewed: Aug. 2, 2011

Ive made this a few times and really enjoyed it! I made it as stated and then made a few modification based......I used a chocolate crust, vanilla ice cream and rasberry sherbert. I softened the vanilla ice cream first and mixed it in a bowl to make it less "lumpy". I pread it over the grraham crust andfroze for about 30 minutes. Then I softened the sherbert and mixed it in a bowl too. Added it over top of the vanilla layer and added fresh rasberries and chocolate rosebuds. Froze overnight and served the next day. No need to soften before serving...serve right from the freezer!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

TAMIE33

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

Reviewed: Aug. 9, 2010

This is such a refreshing dessert for a hot day and very simple to make. We ran out of graham crackers, so used gingersnaps instead. This turned out fantastic. In fact, we will always make it this way - the flavors of the gingersnaps and orange really compliment each other. A few days later, I saw a similar recipe using gingersnaps and pecans for the crust. I may try that next time. Great recipe and everyone loved it!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

HomeJewel

Cooking Level: Expert

Reviewed: Jul. 29, 2010

This is such a refreshing dessert for these hot summer days. My family loved it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

KBurt

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Reviewed: Mar. 15, 2010

This was great! I extremely enjoyed it. The ice cream was hard to spread and the crust came up a little bit, but other than that it was fabulous!!! I am not a big fan of coconut so I left that out and just put the mandarin oranges on the top. It tasted just fine that way. I definitely recommend it.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

cookiequeen

Reviewed: Jan. 11, 2010

A nice refreshing desert

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

GVO

Reviewed: Aug. 20, 2009

This was absolutely delicious! I made mine the night before I needed it to ensure it had enough time to freeze. Refreshing, easy and cool-I will definitely make this one again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jun. 25, 2009

I made this for a company carry in and there was one person that ate this first (before the main course)! She moaned so many good things about it to everyone else that it was gone in a flash! The presentation is beautiful with the toasted coconut and oranges. A quick tip for the coconut just put it on a microwave safe plate on high for 30 seconds (watch it because it burns quick). For the crust I used 1 pkg of graham crackers crushed, 1/2 cup sugar, and 7 tbls of melted margarine. Mixed it, and pressed into a glass 9" pie plate and baked at 375 for 7 mins (cool completely before adding ice cream)

Was this review helpful? [ YES ]
15 users found this review helpful