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Two-Tone Sherbet Torte

 Two-Tone Sherbet Torte
Kina Fink from Crown Point, Indiana writes, "I first prepared this beautiful dessert for a Fourth of July Party. Ever since, my mom asks me to make it for just about every event we host."
10-12 ServingsPrep: 15 min. + freezing

Ingredients

  • 1-3/4 cups crushed gingersnaps (about 40 cookies)
  • 1/4 cup butter, melted
  • 4 cups lemon sherbet, softened
  • 4 cups raspberry sherbet, softened
  • 1 cup fresh raspberries
  • 3 ounces white baking chocolate, chopped

Directions

  • In a small bowl, combine the cookie crumbs and butter. Press into a
  • greased 9-in. springform pan. Freeze for 15 minutes.
  • Wrap outside of pan in foil. Carefully spread lemon sherbet over
  • crust; freeze for 30 minutes.
  • Top with raspberry sherbet; freeze for at least 1 hour.
  • Before serving, sprinkle raspberries over the top. In a small
  • microwave-safe bowl, microwave white chocolate at 30% power for 1-2
  • minutes or until melted; stir until smooth. Drizzle over berries.
  • Yield: 10-12 servings.