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Rainbow Sherbet Dessert

southern.chef's picture
Rainbow Sherbet Dessert has a fine taste. Rainbow Sherbet Dessert gets its taste from cream mixed with macaroons and fruit sherbets. Rainbow Sherbet Dessert loved by many across the world.
  Whipping cream 2 Cup (32 tbs)
  Powdered sugar 3 Tablespoon
  Vanilla extract 1 Teaspoon
  Coconut macaroons 12 , crushed and toasted
  Chopped pecans 3⁄4 Cup (12 tbs) (Toasted)
  Raspberry sherbet 2 1⁄2 Cup (40 tbs), softened
  Lime sherbet 2 1⁄2 Cup (40 tbs), softened
  Orange sherbet 2 1⁄2 Cup (40 tbs), softened
  Strawberry halves 1 Cup (16 tbs)

Whip cream until frothy; add sugar and vanilla, beating until soft peaks form.
Fold in macaroons and pecans.
Spread half of mixture into a 9 inch springform pan; freeze.
Spread a layer of each sherbet over whipped cream mixture, allowing each layer to freeze before spreading next layer.
Top with remaining whipped cream mixture.
Cover and freeze.
Remove from pan, and place on serving plate.
Garnish with strawberries.

Recipe Summary

Difficulty Level: 

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4434 Calories from Fat 2172

% Daily Value*

Total Fat 246 g377.9%

Saturated Fat 122.8 g614%

Trans Fat 0 g

Cholesterol 712.9 mg237.6%

Sodium 922.4 mg38.4%

Total Carbohydrates 483 g161%

Dietary Fiber 17.6 g70.3%

Sugars 365.2 g

Protein 31 g61.7%

Vitamin A 4.8% Vitamin C 187.7%

Calcium 55.3% Iron 18.9%

*Based on a 2000 Calorie diet

Rainbow Sherbet Dessert Recipe