|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.
Calories 246 Calories from Fat 101
% Daily Value*
Total Fat 11 g17.4%
Saturated Fat 5.1 g25.5%
Trans Fat 0 g
Cholesterol 28.5 mg9.5%
Sodium 45.2 mg1.9%
Total Carbohydrates 34 g11.2%
Dietary Fiber 14.8 g59%
Sugars 11.4 g
Protein 6 g11.2%
Vitamin A 68.7% Vitamin C 94.8%
Calcium 24.6% Iron 28.2%
*Based on a 2000 Calorie diet