| 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.”