Rainbow sherbet mold
Last updated 6/12/2012 1:19:43 AM. Recipe ID 51163. Report a problem with this recipe.
Title: Rainbow sherbet mold
Yield: 12 Servings
1 1/3 c Quaker Oats, uncooked
-- (quick or old-fashioned)
1/3 c Brown sugar, firmly packed
1/3 c Butter or margarine; melted
5 pt Sherbet, assorted flavors
Combine oats, sugar and butter, mixing until crumbly. Place in a
shallow baking pan. Heat in preheated moderate oven (350 F.) about
10 minutes, stirring occasionally. Firmly press onto bottom of a
7-1/2" spring form pan.* Chill.
Using ice cream dipper, scoop sherbet balls onto cooky sheet; freeze
until firm. Alternating colors, firmly press sherbet balls into
crumb-lined pan. Freeze until firm. To unmold, loosen sides with
spatula. Invert onto plate; cut in slices.
*NOTE: If spring form pan isn't available, firmly press crumb mixture
onto bottom and part-way up the sides of a 2-quart mixing bowl.
Didn't find the recipe you were looking for? Search for more here!