Two-Tone Sherbet Torte
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
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1-3/4 cups crushed gingersnaps (about 40 cookies)
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1/4 cup butter, melted
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4 cups lemon sherbet, softened
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4 cups raspberry sherbet, softened
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1 cup fresh raspberries
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3 ounces white baking chocolate, chopped
Directions
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1.
In a small bowl, combine the cookie crumbs and butter. Press into a greased 9-in. springform pan. Freeze for 15 minutes.
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2.
Wrap outside of pan in foil. Carefully spread lemon sherbet over crust; freeze for 30 minutes.
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3.
Top with raspberry sherbet; freeze for at least 1 hour.
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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.
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