MANDARIN FREEZE

FOR THE CRUST:
1/2 cup margarine or butter
1 cup All Purpose or Unbleached Flour
1/4 cup sugar
1/2 cup coconut
FOR THE FILLING:
3 cups orange sherbet, softened
3 cups vanilla ice cream, softened
Mandarin orange segments

In large skillet, melt margarine. Lightly spoon flour into measuring cup: level off. Add flour, sugar and coconut to melted margarine. Cook over medium high heat for 3 to 4 minutes or until mixture is medium golden brown an crumbly, stirring constantly. Reserve cup crumb mixture for topping, if desired. Using spoon, press remaining mixture firmly in bottom of 9-inch square pan.

In large bowl, combine sherbet and ice cream, swirling to marble. Spread filling on prepared crust. Sprinkle with remaining crumbs. Cover: freeze several hours or until firm.

Let stand room temperature a few minutes before serving. To serve, cut into squares. Garnish with mandarin on segments.

Makes 9 servings
From: Recipelink.com
Source: Recipe booklet: Fresh and Frosty, Pillsbury Classics No. 54, 1985