Ingredients
1/2 gallon raspberry sherbet, softened2 cups heavy whipping cream1/3 cup confectioners’ sugar15 Oreo cookies3/4 to 1 cup chopped slivered almonds, toastedAdditional Oreo cookies, optional
Preparation
Place sherbet in a 13x9-in. dish. Freeze for 10 minutes. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
Break each cookie into 6 pieces; fold into cream mixture with almonds. Spoon over sherbet. Cover and freeze for up to 2 months.
Remove from the freezer 15 minutes before serving. Cut into squares. Garnish with additional cookies if desired.
