Quick Pears Helene
|Canned pear halves||1 Pound (1 Can)|
|Orange sherbet||1 Pint|
|Fudge topping||4 Tablespoon|
|Flaked coconut||1⁄4 Cup (4 tbs), toasted|
|Pound cake slices||4|
1. Open and drain pears, reserving syrup for another day.
2. Scoop orange sherbet into each of 4 dessert dishes. Place 2 pear halves in each dish. Spoon 1 tablespoon of the fudge topping over pears and sherbet; sprinkle with coconut. Place in the freezer until ready to serve.
3. Lightly toast pound cake slices. Cut slices in half. Place 2 halves on each of 4 dessert plates. Place dessert dishes on dessert plates; serve.