Two-Tone Sherbet Torte

Name: Two-Tone Sherbet Torte
Prep time: 15 min
Total time: 15 min
Yield: 10-12 servings.
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

TOTAL TIME: Prep: 15 min. + freezing YIELD: 10-12 servings.

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."

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

1. In a small bowl, combine the cookie crumbs and butter. Press into a greased 9-in. springform pan. Freeze for 15 minutes.
2. Wrap outside of pan in foil. Carefully spread lemon sherbet over crust; freeze for 30 minutes.
3. Top with raspberry sherbet; freeze for at least 1 hour.
4. 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.

Nutrition Facts

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