Real Recipes From Real Home Cooks ®

rainbow sherbet dessert

(1 rating)
Recipe by
Anytown, WI

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.

(1 rating)
yield 12 serving(s)
prep time 30 Min

Ingredients For rainbow sherbet dessert

  • 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

How To Make rainbow sherbet dessert

  • 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.

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