Layered sherbert dessert

Yield: 12 Servings

Measure Ingredient
2⅔ cup Chocolate Wafer Crumbs, divided
½ cup Butter Or Margarine, melted
1 quart Orange Sherbert, softened
1 quart Rainbow Sherbert, softened
1 quart Lime Sherbert, softened
\N \N Chocolate Curls, optional
\N \N Orange Rind Curls, optional
\N \N Fresh Mint Sprigs, optional
2 packs (10 Oz) Frozen Raspberries In Light Syrup, thawed
2 tablespoons Frozen Orange Juice Concentrate, thawed
1 tablespoon Plus
1 teaspoon Cornstarch

RASPBERRY-ORANGE SAUCE

Combine 1⅔ cups crumbs and melted butter in a bowl; stir well. Press crumb mixture evenly over bottom of a 10-inch springform pan; freeze until firm.

Spread orange sherbet evenly over bottom of frozen crust. Sprinkle with ½ cup chocolate wafer crumbs; freeze until firm. Repeat procedure with rainbow sherbet and remaining crumbs; freeze until firm. Spread lime sherbet over frozen crumb layer. Cover and freeze at least 8 hours.

To serve, carefully remove sides of springform pan. Slice dessert into wedges. If desired, garnish with chocolate, curls, orange rind curls, and fresh mint sprigs. Serve immediately with Raspberry-Orange Sauce.

Yield: 12 to 14 servings

RASPBERRY-ORANGE SAUCE: Place raspberries in container of an electric blender; process until smooth. Press puree through a sieve; discard seeds.

Set puree aside. Combine orange juice concentrate and cornstarch in a saucepan; add puree, and stir well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute, stirring constantly. Pour sauce into a bowl. Cover and chill. Yield: 2 ⅓ cups Typed for you by Marjorie Scofield 8/20/96 Recipe by: Southern Living Five-Star Recipe Collection Posted to EAT-L Digest 22 Jan 97 by Bill Spalding <billspa@...> on Jan 23, 1997.

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