1 pint each raspberry, lime and orange sherbet, softened
Instructions
Sprinkle cookie crumbs onto an ungreased baking sheet. Bake at 350° for 5-8 minutes or until golden brown. Cool completely.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze for 30 minutes.
Gently spread raspberry sherbet over cream layer. Layer with lime and orange sherbets; spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan. Yield- 12 servings.
Originally Submitted
3/22/2010
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