Tropical Fruit Fantasy

Name: Tropical Fruit Fantasy
Ingredients: 3 cups finely ground gingersnap cookies (about 13 1/2 ounces); 1/2 cup (packed) golden brown sugar; 2 teaspoons ground ginger; 3/4 cup (1 1/2 sticks) unsalted butter, melted; 2 pints mango sorbet, slightly softened; 1 pint lime sorbet, slightly softened; 1/2 small pineapple, peeled, cored, chopped; 1 small papaya, peeled, seeded, chopped; 1 small mango, peeled, pitted, chopped; 2 1/2-pint baskets blueberries; Shredded sweetened coconut, toasted

11 ingredients

14 steps

Ingredients

3 cups finely ground gingersnap cookies (about 13 1/2 ounces)
1/2 cup (packed) golden brown sugar
2 teaspoons ground ginger
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 pints mango sorbet, slightly softened
1 pint lime sorbet, slightly softened
1/2 small pineapple, peeled, cored, chopped
1 small papaya, peeled, seeded, chopped
1 small mango, peeled, pitted, chopped
2 1/2-pint baskets blueberries
Shredded sweetened coconut, toasted

Directions

1

Combine gingersnap cookie crumbs, brown sugar, and ginger in large bowl.
2

Stir in melted butter.
3

Press over bottom and up sides of 9-inch-diameter spring form pan with 2 3/4-inch-high sides.
4

Freeze until firm, about 20 minutes.
5

Spread mango sorbet in crust; freeze until firm, until 20 minutes.
6

Spread lime sorbet over mango sorbet.
7

Freeze until firm, about 30 minutes.
8

(Can be prepared one day ahead.
9

Cover and keep frozen.)
10

Mix fruit in medium bowl.
11

Remove pan sides from dessert.
12

Place dessert on platter.
13

Spoon fruit atop lime sorbet.
14

Sprinkle with coconut and serve.