Title: Rainbow sherbet mold
 Categories: Desserts
      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.