Layered Sherbet Dessert Recipe
Ingredients
| 1/2 cup vanilla wafer crumbs | ||
| Crisp rice cereal | 1/2 Cup (16 tbs) | |
| 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.
Chef
