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Layered Sherbet Dessert Recipe
|Vanilla wafer crumbs||1⁄2 Cup (8 tbs)|
|Crisp rice cereal||1⁄2 Cup (8 tbs)|
|Reduced calorie margarine||1⁄4 Cup (4 tbs), melted|
|Raspberry sherbet||3 Cup (48 tbs), softened|
|Lime sherbet||3 Cup (48 tbs), softened|
|Orange sherbet||3 Cup (48 tbs), softened|
Serving size: Complete recipe
Calories 2368 Calories from Fat 442
% Daily Value*
Total Fat 49 g76%
Saturated Fat 17.3 g86.7%
Trans Fat 0 g
Cholesterol 60.1 mg
Sodium 1394.7 mg58.1%
Total Carbohydrates 450 g150.1%
Dietary Fiber 6.4 g25.5%
Sugars 340.7 g
Protein 24 g47.4%
Vitamin A 47.5% Vitamin C 23.2%
Calcium 28.6% Iron 12.8%
*Based on a 2000 Calorie diet
Firmly press crumb mixture evenly over bottom of a 9-inch springform pan.
Bake at 350° for 15 minutes.
Remove from oven, and cool completely.
Spread raspberry sherbet evenly over crust; cover and freeze until firm.
Repeat procedure with lime sherbet and orange sherbet.
Cover and freeze at least 4 hours or until firm.
To serve, carefully remove sides of springform pan.
Slice dessert into wedges.