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
| Servings | Prep Time |
| 12servings | 30minutes + freezing |
| Servings | Prep Time |
| 12servings | 30minutes + freezing |
Ingredients
- 12 macaroon cookies crumbled
- 2 cups heavy whipping cream
- 3 tbsp confectioner's sugar
- 1 tsp vanilla extract
- 3/4 cup chopped pecans toasted
- 1 pint each raspberry, lime and orange sherbet softened
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely.
- 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.
- 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.
