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1 (7 ounce) jar Marshmallow Creme
3 tablespoons light rum
1/4 cup flaked coconut
Raspberry, pineapple, lime sherbet
Heat and stir Marshmallow Creme until softened.
Blend in rum and coconut. Cool.
Cover and refrigerate.
Before serving, allow sauce to come to room temperature.
Arrange sherbets in dessert dishes; add sauce.
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