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Sherbet Rainbow

 Sherbet Rainbow
Seeing a beautiful rainbow after a storm is always a thrill, and my brother was delighted with his colorful sherbet dessert. Served along with the birthday cake, it put a refreshing finishing touch on the climate-conscious menu. -Ndara Pike, Tempe, Arizona
10 ServingsPrep: 35 min. + freezing


  • 2-1/2 cups lime sherbet, softened
  • 2 cups orange sherbet, softened
  • 1-3/4 cups raspberry sherbet, softened
  • 3/4 cup lemon sherbet, softened
  • Whipped topping, flaked coconut and blue liquid food coloring


  • Line a 9-in. round pan with waxed paper. Firmly press the lime
  • sherbet into a 1-in. ring around the edge of pan. Smooth inside of
  • the ring with a metal spatula or butter knife. Immediately form
  • rings with orange and raspberry sherbet. Smooth inside ring; fill in
  • center with lemon sherbet. Freeze overnight or until firm. Loosen
  • edge with a knife. Invert onto a 12-in. square piece of waxed paper.
  • Remove waxed paper from top of sherbet. Cut in half. Press two
  • halves together, forming a half circle. Smooth rounded edge.
  • Transfer rainbow, cut side down, to a freezer-proof serving platter.
  • Just before serving, spoon whipped topping "clouds" at each end of
  • rainbow if desired. Tint coconut with food coloring; sprinkle over
  • topping. Yield: 10 servings.
Nutritional Facts: 1 serving (1 piece) equals 143 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 48 mg sodium, 31 g carbohydrate, 0 fiber, 1 g protein.