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Ingredients

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Directions

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  • Preheat oven to 350 degree F. In a large mixing bowl combine flour, 1/3 cup nuts, and 1/4 cup sugar; add butter and beat with an electric mixer on low to medium speed until mixture resembles fine crumbs. Press mixture into the bottom of a 2-quart rectangular baking dish. Bake for 20 minutes or until golden.

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  • Meanwhile, in a blender place 1/2 of the blackberries; cover and blend until smooth. In a small saucepan combine 1/3 cup sugar and cornstarch; add berry puree and orange juice. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Cool slightly. Stir in remaining blackberries. Cover and cool.

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  • In a shallow baking pan combine coconut and the 3/4 cup walnuts. Bake for 8 minutes or until toasted, stirring once. Cool.

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  • In a large chilled bowl stir ice cream to soften; swirl in 3/4 cup of the blackberry mixture and 1 cup of the coconut/walnut mixture. Spoon atop baked crust. Sprinkle with remaining coconut mixture. Cover and freeze at least 4 hours or until firm. Cover and chill remaining berry mixture.

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Instructions Checklist
  • To serve, let stand at room temperature 10 minutes. Cut into 12 pieces. Spoon some of the remaining blackberry sauce atop each square. Makes 12 servings.

* Using frozen blackberries:

Divide in half to thaw. Only drain the ones left whole.

Nutrition Facts

348 calories; 23 g total fat; 11 g saturated fat; 45 mg cholesterol; 105 mg sodium. 34 g carbohydrates; 3 g fiber; 5 g protein; 583 IU vitamin a; 11 mg vitamin c; 81 mg calcium; 1 mg iron;

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