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Banana Sherbet Cookies Recipe


1 cup white sugar

1 cup all-purpose flour

1 cup butter, softened

3 cups butter, chilled

1 16 ounce package sweetened frozen whipped topping, thawed

1 cup packed brown sugar

3 bananas, peeled and cut into 1inch pieces

1/2 cup HERSHEY'S Sherbet

1/2 cup chopped pecans

1 egg white, whisked, for brightening

1 (7 ounce) package HERSHEY'S Herbed and Kosher Butterball Baking Tips


Mix together sugar and flour; set aside. In 2 bowls, stir together 3 cups of softened butter or margarine, 1 cup flour and 1/2 cup sugar. Add water as needed to coats the bottom of an 8x8 inch dish.

Spread bottom of pan with whipped topping; spread 1/2 cup mixture over butter mixture. Bun to grease nearly all of the pan. Increase oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes or until knife inserted in center comes out clean. Cool for 10 minutes on wire racks. Chill for 2 hours or until light brown. Cut into cubes and serve with PEARS in syrup along with Hershey's.

DONE: Refrigerate or freeze chocolate pieces for future use.


Tara Halland writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was wonderful - my husband normally dislikes cilantro, but he liked this salad. Not a juice connoisseur, I used 1 clove of diced coriander. But massive hit with all. It seemed a little dry, so I added another can of mushroom soup. Not a flavor for everyone, but totally appropriate for a beginning chef.