RAINBOW SHERBET DESSERT
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.
Provided by S I
Categories Ice Cream & Ices
Time 30m
Number Of Ingredients 8
Steps:
- 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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