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Jeweled Sherbet Mold

 Jeweled Sherbet Mold
Besides being a colorful addition to any holiday buffet, this dessert keeps well and is deliciously different.
12-14 ServingsPrep: 20 min. + chilling


  • 1 pint lime sherbet, softened
  • 1 pint lemon sherbet, softened
  • 1 can crushed pineapple, drained
  • 1/3 cup chopped mixed candied fruit
  • 1/4 teaspoon rum extract, optional
  • Whipped cream and maraschino cherries, optional


  • Line a 1-1/2-qt. metal or glass bowl with plastic wrap or foil. Pack
  • lime sherbet onto the bottom of the bowl; smooth top. Freeze for 15
  • minutes.
  • In another bowl, combine lemon sherbet, pineapple, candied fruit and
  • extract if desired. Spoon over lime sherbet; smooth top. Cover and
  • freeze for 2 hours or until firm.
  • Remove from the freezer 15 minutes before serving. Uncover and invert
  • on a round serving platter. Remove bowl and plastic wrap; smooth
  • sides. Garnish with whipped cream and cherries if desired. Yield:
  • 12-14 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 85 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 25 mg sodium, 20 g carbohydrate, 1 g fiber, 1 g protein.