Sherbet Cream Cake Recipe
For a show-stopping spring or summer dessert, serve this colorful, refreshing "cake." This recipe takes a little time to prepare, but it's a beautiful and delicious creation. Family members often request it for their birthdays. —Paula Wipf, Arlington, Virginia
- 3 cups each raspberry, orange and lime sherbet
- 3 quarts vanilla ice cream, softened, divided
- 2 cups chopped pecans, divided
- 2 cups miniature semisweet chocolate chips, divided
- 3 cups heavy whipping cream, whipped
- 1 pint fresh raspberries
- Raspberries and orange and lime slices, optional
- 1. Using a 1/4-cup ice cream scoop, shape sherbet into balls. Place on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm.
- 2. In a large bowl, combine 1 qt. vanilla ice cream, 1 cup pecans and 1 cup chocolate chips. Spread into a 10-in. tube pan.
- 3. Alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. Freeze for 30 minutes.
- 4. Spread with 1 qt. ice cream; freeze for 30 minutes. Top with remaining sherbet balls. Combine remaining ice cream, pecans and chips; spread over sherbet balls. Cover and freeze overnight.
- 5. Run a knife around edge of pan; dip pan in lukewarm water until loosened. Invert cake onto a serving plate. Frost with whipped cream. Return to freezer. Remove from the freezer 10 minutes before serving. Garnish with raspberries and orange and lime slices if desired. Yield: 14-16 servings.
1 serving (1 slice) equals 605 calories, 38 g fat (18 g saturated fat), 79 mg cholesterol, 128 mg sodium, 67 g carbohydrate, 4 g fiber, 7 g protein.
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