This is a super easy, make-ahead dessert that is fabulous for those hot summer months and prefect for serving a crowd. I doubled this recipe to serve to my husband's family this weekend and they ate every last bit!
1 carton pineapple sherbet
1 small carton (approx. 12 oz.) frozen strawberries
2 ripe bananas
Soften the ice cream and strawberries and then pour into a large mixing bowl. Coarsely mash the bananas and add as well. Use a large spoon to mix it all together and then place in the freezer for at least 4 hours before serving. If you double the recipe, it will fill one 9x13 pan to the brim.