Ingredients

1 cup lime sherbet, softened

2 Tablespoons chopped pistachios, divided

1/4 cup crushed pineapple in juice, drained

3/4 cup sugar-free, fat-free vanilla ice cream, softened

1 cup raspberry sherbet, softened

Preparation

  1. Combine lime sherbet and 1 Tablespoon chopped pistachios; stir well. Spoon 1/4 cup lime sherbet mixture into each of 4 (6-ounce) chilled parfait glasses. Freeze 15 minutes or until firm.

  2. Press drained pineapple pineapple between paper towels to remove excess moisture. Combine pineapple and ice cream; stir well. Spoon 1/4 cup ice cream mixture over lime sherbet in each glass. Freeze 15 minutes or until firm.

  3. Spoon 1/4 cup raspberry sherbet over ice cream mixture in each glass. Top evenly with remaining 1 Tablespoon pistachios. Freeze until firm.