|Red raspberry||3 Pint|
|Pink peppermint||2 Pint|
|Scoop of ice cream||1|
|Whipping cream||1 Cup (16 tbs)|
|Confectioner sugar||3 Tablespoon|
|Minced mixed candied fruits||1⁄4 Cup (4 tbs)|
|Chopped toasted almonda||1⁄4 Cup (4 tbs)|
|Rum flavoring||1⁄2 Teaspoon|
Chill 2 1/2-quart metal bombe mold or bowl in freezer.
Stir sherbet just to soften; spread with chilled spoon in layer over bottom and side of mold.
Freeze until firm.
Stir ice cream until soft.
Spread quickly over sherbet layer; freeze.
Whip cream with sugar and salt; fold in fruits and almonds.
Add flavoring; pile into center of mold.
Smooth top; cover with foil.
Rub mold with hot towel to loosen; peel off toil.
Invert onto chilled plate.