NEXT RECIPE >

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

Rainbow Sherbet Dessert Recipe

Read Reviews
4.5 16 17
Publisher Photo
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

Ingredients

  • 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 .

Directions

  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


Reviews for Rainbow Sherbet Dessert

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (3)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
randcbruns User ID: 828588 252612
Reviewed Aug. 13, 2016

"This wasn't a hit with my family. They didn't care for the texture or the flavor combination. I might try this again with different flavor and maybe a different cookie for the crust."

MY REVIEW
xxstchma User ID: 3504784 248426
Reviewed May. 20, 2016

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

MY REVIEW
Marion the Librarian User ID: 433601 246197
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!"

MY REVIEW
vjknoll@juno.com User ID: 1696031 230492
Reviewed Jul. 31, 2015

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

MY REVIEW
bettydee715 User ID: 3288208 141756
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."

MY REVIEW
TasteOfHome_Food_Editor User ID: 7103587 101276
Reviewed Jul. 29, 2014

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

MY REVIEW
Ceege User ID: 730520 88845
Reviewed Jul. 25, 2014

"C'mon TOH. Give us the "cup" amount of macaroons needed instead of the number of cookies. Cookies come in all sizes so I have no idea how much is needed to add to the cream. Please give us measured ingredients instead of numbers. I intend to keep this recipe in my recipe box as it sounds delicious, but will not attempt to make it until the above question is answered. Thank you"

MY REVIEW
mumzied User ID: 1267475 162734
Reviewed Jul. 24, 2014

"Wondering if there was difficulty spread sherbet on macaroon crust. Sounds delicious!"

MY REVIEW
tsuop User ID: 6274346 174129
Reviewed Jul. 24, 2014

"I'm not fond of sherbet, but I'm going to try this with fruit flavors of ice cream. It sounds Yummy!!!"

MY REVIEW
lisa8251 User ID: 5618573 174127
Reviewed Jul. 24, 2014

"This looks so good! I like the idea of using Pecan Sandies cookies. For those looking for lime sherbet, I googled where to find, and it seems that Walmart sells it. Hope this helps!"

Loading Image