Layered Sherbet Dessert
|Vanilla wafer crumbs||1⁄2 Cup (8 tbs)|
|Crisp rice cereal||1⁄2 Cup (8 tbs)|
|Reduced calorie margarine||1⁄4 Cup (4 tbs), melted|
|Raspberry sherbet||3 Cup (48 tbs), softened|
|Lime sherbet||3 Cup (48 tbs), softened|
|Orange sherbet||3 Cup (48 tbs), softened|
Combine first 3 ingredients; stir well.
Firmly press crumb mixture evenly over bottom of a 9-inch springform pan.
Bake at 350° for 15 minutes.
Remove from oven, and cool completely.
Spread raspberry sherbet evenly over crust; cover and freeze until firm.
Repeat procedure with lime sherbet and orange sherbet.
Cover and freeze at least 4 hours or until firm.
To serve, carefully remove sides of springform pan.
Slice dessert into wedges.