Home > Recipes > Two-Tone Sherbet Torte

Two-Tone Sherbet Torte Recipe

Photo by: Taste of Home

Kina Fink from Crown Point, Indiana writes, "I first prepared this beautiful dessert for a Fourth of July Party. Ever since, my mom asks me to make it for just about every event we host."

This recipe is:

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Two-Tone Sherbet Torte Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

10-12 Servings
Prep: 15 min. + freezing

Ingredients

1-3/4 cups crushed gingersnaps (about 40 cookies)
1/4 cup butter, melted
4 cups lemon sherbet, softened
4 cups raspberry sherbet, softened
1 cup fresh raspberries
3 ounces white baking chocolate, chopped

Directions

In a small bowl, combine the cookie crumbs and butter. Press into a greased 9-in. springform pan. Freeze for 15 minutes.
Wrap outside of pan in foil. Carefully spread lemon sherbet over crust; freeze for 30 minutes.
Top with raspberry sherbet; freeze for at least 1 hour.
Before serving, sprinkle raspberries over the top. In a small microwave-safe bowl, microwave white chocolate at 30% power for 1-2 minutes or until melted; stir until smooth. Drizzle over berries. Yield: 10-12 servings.

Two-Tone Sherbet Torte published in Quick Cooking May/June 2004, p10

More recipes like this...

more...

Serve With...

Menus, videos and more

Strawberry Cheesecake Torte Recipe.Cutting and assembling this Strawberry Cheesecake Torte recipe is a snap.

VIDEO: Strawberry Cheesecake Torte

Thanksgiving Recipes

Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.

Get recipes »

Reviews for Two-Tone Sherbet Torte (0)