- 1 (7 ounce) jar Marshmallow Creme
- 3 tablespoons light rum
- 1/4 cup flaked
- 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.