SHERBET CREAM CAKE

Sherbet Cream Cake image

For a show-stopping spring or summer dessert, serve this colorful, refreshing "cake." This recipe takes a little time to prepare, but it's a beautiful and delicious creation. Family members often request it for their birthdays. -Paula Wipf, Arlington, Virginia

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 14-16 servings.

Number Of Ingredients 7

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Ingredients

3 cups each raspberry, orange and lime sherbet
3 quarts vanilla ice cream, softened, divided
2 cups chopped pecans, divided
2 cups miniature semisweet chocolate chips, divided
3 cups heavy whipping cream, whipped
1 pint fresh raspberries
Raspberries and orange and lime slices, optional

Steps:

Using a 1/4-cup ice cream scoop, shape sherbet into balls. Place on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm. , In a large bowl, combine 1 qt. vanilla ice cream, 1 cup pecans and 1 cup chocolate chips. Spread into a 10-in. tube pan., Alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. Freeze for 30 minutes., Spread with 1 qt. ice cream; freeze for 30 minutes. Top with remaining sherbet balls. Combine remaining ice cream, pecans and chips; spread over sherbet balls. Cover and freeze overnight. , Run a knife around edge of pan; dip pan in lukewarm water until loosened. Invert cake onto a serving plate. Frost with whipped cream. Return to freezer. Remove from the freezer 10 minutes before serving. Garnish with raspberries and orange and lime slices if desired.

Nutrition Facts : Calories 605 calories, Fat 38g fat (18g saturated fat), Cholesterol 79mg cholesterol, Sodium 128mg sodium, Carbohydrate 67g carbohydrate (52g sugars, Fiber 4g fiber), Protein 7g protein.