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Sherbet Surprise

From Mankato, Kansas, Barbara Thomas shares this frozen dessert that's an attractive change of pace from ice cream cakes. Scoops of pineapple, raspberry and lime sherbet top a crunchy crust of crisp rice cereal.
  • Total Time
    Prep: 20 min. + freezing
  • Makes
    12-15 servings

Ingredients

  • 1 cup butter, melted
  • 6 cups crisp rice cereal, finely crushed
  • 3/4 cup packed brown sugar
  • 1 carton (8 ounces) whipped topping, thawed
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 pint each pineapple, raspberry and lime sherbet

Directions

  • In a bowl, combine the butter, cereal and brown sugar until crumbly. Set aside 3/4 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish.
  • In another bowl, combine whipped topping, sugar and vanilla. Carefully spread over crust. Arrange small scoops of sherbet over the top. Sprinkle with reserved crumb mixture. Cover and freeze until firm.
Nutrition Facts
1 piece: 323 calories, 16g fat (11g saturated fat), 36mg cholesterol, 257mg sodium, 44g carbohydrate (30g sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:
  • cfreichert
    May 28, 2009

    Would this work using Splenda instead of sugar? I need to cut down on sugar, but the recipe sounds [email protected]

  • jennh330
    May 4, 2009

    I love this recipe- I have used it many times- it's quite refreshing, and yet my only complaint is that I love the "crust" and reserved crumbs so much that I now make a little more than the recipe asks for- because you want it w/ every bite!