whipped topping, flaked coconut and blue liquid food coloring, optional
Line a 9 inch round pan with waxed paper. Firmly press the lime sherbet into a 1 inch ring around edge of pan. Smooth inside of the ring with a metal spatula or butter knife. Immediately form rings with orange and raspberry sherbet. Smooth inside ring; fill in center with lemon sherbet.
Freeze overnight or until firm. Loosen edge with a knife. Invert onto a 12 inch square piece of waxed paper. Remove waxed paper from top of sherbet. Cut in half. Press two halves together, forming a half circle. Smooth rounded edge. Transfer rainbow, cut side down, to a freezer-proof serving platter. Just before serving, spoon whipped toppings "clouds" at each end of rainbow if desired. Tint coconut with food coloring; sprinkle over topping.
Just before serving it, spoon whipped topping to form clouds at each end of the rainbow.
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You can add this Sherbet Rainbow recipe to your own private DesktopCookbook.