rainbow sherbet dessert
(1 rating)
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
-
12macaroon cookies, crumbled
-
2 cheavy whipping cream
-
3 Tbspconfectioners' sugar
-
1 tspvanilla extract
-
3/4 cchopped pecans, toasted
-
1 ptraspberry sherbet, softened
-
1 ptorange sherbet, softened
-
1 ptlime sherbet, softened
How To Make rainbow sherbet dessert
-
1Sprinkle cookie crumbs onto an ungreased baking sheet. Bake at 350°F. for 5 to 8 minutes or until golden brown. Cool completely.
-
2In 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.
-
3Gently 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT