Rainbow Sherbet Dessert

“Macaroons, pecans and layers of fruity sherbet combine in this beautiful, special dessert. Try garnishing with fresh strawberries and just listen to folks ‘ooh’ and ‘ahh’ when you bring this in!” —Kathryn Dunn, Axton, Virginia

Rainbow Sherbet Dessert
Rainbow Sherbet Dessert
Rainbow Sherbet Dessert
Servings Prep Time
12servings 30minutes + freezing
Servings Prep Time
12servings 30minutes + freezing
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 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 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.
Recipe Notes

Nutrition Facts 1 slice: 387 calories, 26g fat (13g saturated fat), 54mg cholesterol, 38mg sodium, 37g carbohydrate (30g sugars, 4g fibre), 3g protein.