Blackberry-Coconut Dessert

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  • Makes: 12 servings
  • Prep: 30 mins
  • Freeze: 4 hrs
  • Bake: 20 mins 350°F

Blackberry-Coconut Dessert

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Directions

  1. 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.
  2. 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.
  3. In a shallow baking pan combine coconut and the 3/4 cup walnuts. Bake for 8 minutes or until toasted, stirring once. Cool.
  4. 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.
  5. 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.

From the Test Kitchen

* Using frozen blackberries:

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

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Nutrition Facts (Blackberry-Coconut Dessert)

  • Per serving:
  • 348 kcal ,
  • 23 g fat
  • (11 g sat. fat ,
  • 45 mg chol. ,
  • 105 mg sodium ,
  • 34 g carb. ,
  • 3 g fiber ,
  • 5 g pro.

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