Pineapple Frost      

Ingredients:

3

Cups

Pineapple sherbet, softened

2

8 oz

Cans crushed pineapple, drained

2

Cup

Half and half

2/3

Cup

Light corn syrup

1

Quart

Ginger ale, chilled

Directions:

Process sherbet, pineapple, half and half, and corn syrup in a blender or food processor until pineapple is finely chopped. Pour into a medium plastic bowl. Cover and freeze until firm. Remove from freezer on hour before serving. To serve, place pineapple mixture in a 3 quart container, add ginger ale and stir to make a slush.

 

Yields

10 servings

 

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