Yield: 12 Servings
|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|
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.