rainbow sherbet dessert

Name: Rainbow Sherbet Dessert
Prep time: 30 min
Yield: 12
Ingredients: 12 - macaroon cookies, crumbled; 2 cup(s) heavy whipping cream; 3 tablespoon(s) confectioners' sugar; 1 teaspoon(s) vanilla extract; 3/4 cup(s) chopped pecans, toasted; 1 pint(s) raspberry sherbet, softened; 1 pint(s) orange sherbet, softened; 1 pint(s) lime sherbet, softened

(1 RATING)

81 Pinches 1 Photo

S I

Anytown, WI

Updated on Oct 4, 2010

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.

Rate

prep time 30 Min

cook time

method ---

yield 12 serving(s)

Ingredients

12 - macaroon cookies, crumbled
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted
1 pint raspberry sherbet, softened
1 pint orange sherbet, softened
1 pint lime sherbet, softened

How To Make rainbow sherbet dessert

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.

Step 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.
Step 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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