Layered Sherbet Dessert Recipe
Ingredients
1/2 cup vanilla wafer crumbs
1/2 cup crisp rice cereal
1/4 cup reduced-calorie margarine, melted
3 cups raspberry sherbet, softened
3 cups lime sherbet, softened
3 cups orange sherbet, softened
Directions
Combine first 3 ingredients; stir well.
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.
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.
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