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Sherbet Cream Cake

3 cups each raspberry, orange and lime sherbet
3 quarts vanilla ice cream, softened, divided
2 cups chopped pecans, divided
2 cups miniature semisweet chocolate chips, divided
3 cups heavy whipping cream, whipped
1 pint fresh raspberries
Orange and lime slices, optional

Using a 1/4-cup ice cream scoop, shape sherbet into balls. Place on a
waxed paper-lined baking sheet. Freeze for 1 hour or until firm.
In a large bowl, combine 1 qt. vanilla ice cream, 1 cup pecans and 1
cup chocolate chips. Spread into a 10-in. tube pan. Alternately
arrange 12 sherbet balls, four of each color, against the center tube

Printed from tasteofhome.com Oct 10, 2008

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Sherbet Cream Cake cont.

and outer edge of pan. Freeze for 30 minutes. Spread with 1 qt. ice
cream; freeze for 30 minutes. Top with remaining sherbet balls.
Combine remaining ice cream, pecans and chips; spread over sherbet
balls. Cover and freeze overnight. Run a knife around edge of pan;
dip pan in lukewarm water until loosened. Invert cake onto a serving
plate. Frost with whipped cream. Return to freezer. Remove from the
freezer 10 minutes before serving. Garnish with raspberries and
orange and lime slices if desired.

Yield: 14-16 servings.