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Rainbow sherbet dessert
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| Artist: |
_ |
| Categories: |
Desserts, Ice Cream & Sherbet, Sherbet |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 2
| cup | Whipping cream | | 3
| tbsp | Powdered sugar | | 1
| tsp | Vanilla extract | | 12
| | Coconut macaroons, crushed | | | And toasted | | 3/4
| cup | Chopped pecans, toasted | | 2 1/2
| cup | Raspberry sherbet, softened | | 2 1/2
| cup | Lime sherbet, softened | | 2 1/2
| cup | Orange sherbet, softened | | | Strawberry halves |
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Procedures:
| 1 | New year"s. | | 2 | Whip cream until frothy; add sugar and vanilla, beating until soft peaks form. | | 3 | Fold in macaroons and pecans. | | 4 | Spread half of mixture into a 9-inch springform pan; freeze. | | 5 | Spread a layer of each sherbet over whipped cream mixture, allowing each layer to freeze before spreading next layer. | | 6 | Top with remaining whipped cream mixture. | | 7 | Cover and freeze. | | 8 | Remove from pan, and place on serving plate. | | 9 | Garnish with strawberries. | | 10 | Yield: 12 servings |
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