| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Ice cream, Sauces & gr | 12 | Servings | |
INGREDIENTS
| 2 2/3 | c | Chocolate Wafer Crumbs, divided |
| 1/2 | c | Butter Or Margarine, melted |
| 1 | qt | Orange Sherbert, softened |
| 1 | qt | Rainbow Sherbert, softened |
| 1 | qt | Lime Sherbert, softened |
| Chocolate Curls, optional | ||
| Orange Rind Curls, optional | ||
| Fresh Mint Sprigs, optional | ||
| 2 | pk | (10 Oz) Frozen Raspberries In Light Syrup, thawed |
| 2 | tb | Frozen Orange Juice Concentrate, thawed |
| 1 | tb | Plus |
| 1 | ts | Cornstarch |
INSTRUCTIONS
RASPBERRY-ORANGE SAUCE Combine 1 2/3 cups crumbs and melted butter in a bowl; stir well. Press crumb mixture evenly over bottom of a 10-inch springform pan; freeze until firm. Spread orange sherbet evenly over bottom of frozen crust. Sprinkle with 1/2 cup chocolate wafer crumbs; freeze until firm. Repeat procedure with rainbow sherbet and remaining crumbs; freeze until firm. Spread lime sherbet over frozen crumb layer. Cover and freeze at least 8 hours. To serve, carefully remove sides of springform pan. Slice dessert into wedges. If desired, garnish with chocolate, curls, orange rind curls, and fresh mint sprigs. Serve immediately with Raspberry-Orange Sauce. Yield: 12 to 14 servings RASPBERRY-ORANGE SAUCE: Place raspberries in container of an electric blender; process until smooth. Press puree through a sieve; discard seeds. Set puree aside. Combine orange juice concentrate and cornstarch in a saucepan; add puree, and stir well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute, stirring constantly. Pour sauce into a bowl. Cover and chill. Yield: 2 1/3 cups Typed for you by Marjorie Scofield 8/20/96 Recipe by: Southern Living Five-Star Recipe Collection Posted to EAT-L Digest 22 Jan 97 by Bill Spalding <billspa@ICANECT.NET> on Jan 23, 1997.
A Message from our Provider:
“Don’t put a question mark where God puts a period.”