Sherbet Cream Cake
Recipe information
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Cooking:
30 min.
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Servings per container:
1
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Source:
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Ingredients for - Sherbet Cream Cake

1. 3 cups each raspberry, orange and lime sherbet -
2. 3 quarts vanilla ice cream, softened, divided -
3. 2 cups chopped pecans, divided -
4. 2 cups miniature semisweet chocolate chips, divided -
5. 3 cups heavy whipping cream, whipped -
6. 1 pint fresh raspberries -
7. Raspberries and orange and lime slices, optional -

How to cook deliciously - Sherbet Cream Cake

1. Stage

Using a 1/4-cup ice cream scoop, shape sherbet into balls. Place on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm.

2. Stage

In a large bowl, combine 1 qt. vanilla ice cream, 1 cup pecans and 1 cup chocolate chips. Spread into a 10-in. tube pan.

3. Stage

Alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. Freeze for 30 minutes.

4. Stage

Spread with 1 qt. ice cream; freeze for 30 minutes. Top with remaining sherbet balls. Combine remaining ice cream, pecans and chips; spread over sherbet balls. Cover and freeze overnight.

5. Stage

Run a knife around edge of pan; dip pan in lukewarm water until loosened. Invert cake onto a serving plate. Frost with whipped cream. Return to freezer. Remove from the freezer 10 minutes before serving. Garnish with raspberries and orange and lime slices if desired.