Sherbet Surprise Recipe

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Sherbet Surprise Recipe
Sherbet Surprise Recipe photo by Taste of Home
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Sherbet Surprise Recipe

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4 2 1
Publisher Photo
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.
Recommended: 21 Easter Cake Recipes
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. + freezing

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. Yield: 12-15 servings.
Originally published as Sherbet Surprise in Quick Cooking March/April 2004, p48

Nutritional Facts

1 piece: 323 calories, 16g fat (11g saturated fat), 36mg cholesterol, 257mg sodium, 44g carbohydrate (30g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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. Yield: 12-15 servings.
Originally published as Sherbet Surprise in Quick Cooking March/April 2004, p48

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MY REVIEW
cfreichert User ID: 2552207 138510
Reviewed May. 28, 2009

"Would this work using Splenda instead of sugar? I need to cut down on sugar, but the recipe sounds great?

[email protected]"

MY REVIEW
jennh330 User ID: 1007881 145537
Reviewed 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!"

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