Break cake into bite size pieces and use 1/4 cake for first layer. spread sherbet. Add danish desert (add frozen raspberries to it as soon as it thickens sprinkle with nuts and bananas, add tapioca and whip cream.
Layer, repeating til bowl is full. Be sure and finish with whip cream. Refrigerate over night or at least 4 hours.
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|Serving Size: 1 Serving (821g)|
|Recipe Makes: Servings|
|Calories from Fat: 1519 (76%)|
|Amt Per Serving||% DV|
|Total Fat 168.8g||225 %|
|Saturated Fat 62.5g||313 %|
|Monounsaturated Fat 70.3g|
|Polyunsanturated Fat 27.2g|
|Cholesterol 328.8mg||101 %|
|Sodium 95.9mg||3 %|
|Potassium 2316.7mg||61 %|
|Total Carbohydrate 129.6g||38 %|
|Dietary Fiber 22.7g||91 %|
|Sugars, other 106.9g|
|Protein 20.1g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2001
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