Rainbow Sherbet Dessert

S I

By
@SyiLuvsPastries

I'm not that big of a fan of raspberry sherbet, so the next time I made this I used homemade cherry sherbet instead. I'm going to try grape, pineapple & watermelon next.


*I think this might've come from one of my Taste of Home cookbooks.


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Rating:

Comments:

Serves:

12

Prep:

30 Min

Ingredients

12
macaroon cookies, crumbled
2 c
heavy whipping cream
3 Tbsp
confectioners' sugar
1 tsp
vanilla extract
3/4 c
chopped pecans, toasted
1 pt
raspberry sherbet, softened
1 pt
orange sherbet, softened
1 pt
lime sherbet, softened

Directions Step-By-Step

1
Sprinkle cookie crumbs onto an ungreased baking sheet. Bake at 350°F. for 5 to 8 minutes or until golden brown. Cool completely.
2
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.
3
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.

About this Recipe

Course/Dish: Ice Cream & Ices
Other Tag: Quick & Easy