Ingredients
- 1 pint mango sorbet
- 1 pint pistachio ice cream
- 80 small cookies (like nilla wafers)
Recipe
- 1 scoop 2 teaspoons sorbet or ice cream on 40 cookies.
- 2 top with leftover cookies.
- 3 smooth the edges.
- 4 freeze on baking sheets 1 hour or right until serving.
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