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Rainbow Sherbet Dessert Recipe

Rainbow Sherbet Dessert Recipe

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 YIELD: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

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.

Nutritional Facts

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

Reviews for Rainbow Sherbet Dessert

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MY REVIEW
randcbruns 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 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 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 230492
Reviewed Jul. 31, 2015

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

MY REVIEW
bettydee715 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 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 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 162734
Reviewed Jul. 24, 2014

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

MY REVIEW
tsuop 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 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!"

MY REVIEW
dlangford1 162733
Reviewed Jun. 23, 2013

"This dessert is very refreshing on a hot day. It's a nice blend of tastes. I substituted pecan shortbread cookies (sandies?) instead of macaroons and pecans, and it tasted great. Also, I couldn't find the three separate types of sherbet, but the store had a gallon of rainbow sherbet and that worked fine. It didn't have the layers as shown in the picture, but still was very pretty."

MY REVIEW
MissionFig 178423
Reviewed Jun. 27, 2012

"Expensive recipe to make as I used bakery macaroons ($18) which was probably going overboard. I looked up macaroons and will make my own if I every make this again as they seem quite simple and for the person worried about celiac disease--no flour! I went to three major grocery store chains and was unable to find lime sherbet in any size and only half-gallons sizes of raspberry and orange sherbet. I wonder if this recipe was printed from 1950-60 sources without updating for today's ingredients and processes. It would be nice to know how many cups of macaroon crumbles are needed. I found 8 bakery macaroons was probably a bit too much as they might be larger than packaged cookies. I also found it helpful to freeze in between each layer. I substituted lime frozen yogurt since I could not find lime sherbet and lime flavor seemed needed."

MY REVIEW
stone481064 141707
Reviewed Mar. 22, 2010

"Yummy!!! I'm going to try it next time with coconut extract instead of the vanilla and replace the lime and raspberry sherbet with pineapple and lemon, keeping the orange, of course."

MY REVIEW
bleewkerr 178421
Reviewed Mar. 22, 2010

"About How much in cups is 12 macaroons. My husband has celiac disease and I would have to make the macaroons from scratch and have no idea what the ratio would be. Sounds delicious.

Thanks,
hbnm1325@hotmail.com"

MY REVIEW
linlei 88814
Reviewed Aug. 2, 2009

"i have been looking for this recipe for years! my mom made it for me on special occasions when i was a kid, it was my favorite. you must try this recipe, you won't be sorry."

MY REVIEW
lbranchaud 88777
Reviewed Apr. 7, 2009

"Just tried this - everyone thought they died & went to dessert heaven ~ this is a must to do for a birthday instead of cake - it's so good and so festive looking - certainly a party in your mouth - it's at the top of my dessert list now!"

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