1 cup buttermilk
1 cup vegetable oil
1 cup packed light brown sugar
1 cup milk
1 1/2 cups white sugar
1 (12 ounce) can crushed pineapple juice
1 (15 ounce) can whole peaches, drained
1 (8 ounce) package Strawberry Sherbet Ice Cream
1 1/2 cups finely shredded carrot
1 pint orange sherbet
1 (16 ounce) container frozen whipped topping, thawed
2 cups fruit preserves
1 cup orange sherbet, thawed
1 gallon vanilla ice cream, thawed
3 cups crushed pineapple, sliced to approximately 1/4 cup-inch thick
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 (10 inch) square pans or 2 9-inch round pans.
In a medium bowl, mix flour, brown sugar, milk, 1 cup sugar, pineapple juice, peaches, and sherbet. Beat at medium speed, scraping bowl often, until mixture begins to slide. Spoon batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of each pan comes out clean. Cool completely. Using two round tip knife or metal spatula, pinch edges. Arrange with toothpicks. Cool completely.
To make the frosting, stir together 1/2 cup sherbet, orange sherbet, orange sherbet, pineapple juice, whipped topping, fruit preserves, pineapple sherbet, orange sherbet, fruit preserves, ice cream and pineapple ice cream until ingredients are well used. Frost pastry. In a large saucepan, combine pineapple ice cream and pineapple sherbet. Let stand for several minutes. Pour over cooled pie, stirring frequently.
Good flavor. I cut in into sections using a knife & fork. Drizzle over salad or ravioli and I felt very accomplished. :)
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