Layered sherbert dessert
12 Servings
Ingredients
| Quantity | 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 |
| Chocolate Curls, optional | ||
| Orange Rind Curls, optional | ||
| 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 |
Directions
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.