Rainbow Sherbet Dessert Recipe
Rainbow Sherbet Dessert Recipe photo by Taste of Home

Rainbow Sherbet Dessert Recipe

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Macaroons, pecans and layers of fruity sherbet combine in this beautiful, special dessert. Try garnishing with fresh strawberries and just listen to folks "ooh" and "ahh" when you bring this in! —Kathryn Dunn, Axton, Virginia
TOTAL TIME: Prep: 30 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + freezing
MAKES: 12 servings


  • 12 macaroon cookies, crumbled
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans, toasted
  • 1 pint each raspberry, lime and orange sherbet, softened

Nutritional Facts

1 slice: 387 calories, 26g fat (13g saturated fat), 54mg cholesterol, 38mg sodium, 37g carbohydrate (30g sugars, 4g fiber), 3g protein


  1. Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely.
  2. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes.
  3. Gently spread raspberry sherbet over cream layer. Layer with lime and orange sherbets; spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan. Yield: 12 servings.
Originally published as Rainbow Sherbet Dessert in Simple & Delicious July/August 2008, p37

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Reviewed May. 20, 2016

"I use a 1/2 gal of rainbow sherbet instead and my family lovedinner it."

Reviewed Mar. 28, 2016

"My mother-in-law used to make this and it is delicious. She was born in 1900 so you can see how long the recipe has been around! The cookie amount is flexible depending on what kind you use. You just want a nice mixture of crumbs and whipped cream to form a crush. She always made it in a long Pullman loaf pan, turned it out, and sliced it to serve. Have made it for countless showers as it is done ahead and always impresses!"

Reviewed Jul. 31, 2015

"Delicious, refreshing summer dessert. I used Voortmans coconut cookies and did not bake them. Delicious!!!!"

Reviewed Aug. 23, 2014

"Nice summer dessert. I used pecan sandies instead of the macaroons and pecans, substituted 1/2 t almond extract for half the vanilla. Froze each layer before spreading the next. Very easy, very pretty."

Reviewed Jul. 29, 2014

"Hi Ceege, the amount should be 2 cups crumbled cookies. For testing purposes only, we used the Archway brand."

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