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  Sherbet 4 Pint (raspberry, lime, lemon and orange)
  Whipping cream/2 packages dessert topping mix 1 Pint

Scoop sherbet into medium-size balls, making about 5 from each pint, and place in the freezer.
Beat the cream until stiff and sweeten lightly with 1/4 cup sugar, or make topping mix according to directions.
Set aside about 3/4 cup for garnishing.
Spoon 4 heaping tablespoons whipped cream into a large chilled angel-cake pan and place 4 balls of different-colored sherbet between the spoonfuls.
Add more whipped cream and another layer of sherbet.
Continue quickly until all has been used.
Press down with the back of a spoon so that whipped cream fills any spaces.
Cover with plastic film.
Place in the freezer overnight.
Unmold by running a warm knife around the pan edge and tube.
Dip pan bottom quickly in hot water and invert on a serving plate.
Return to the freezer until serving time.
Garnish with whipped-cream rosettes and frosted grapes or Maraschino cherries.
Cut in wedges.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4154 Calories from Fat 1634

% Daily Value*

Total Fat 182 g279.3%

Saturated Fat 118.2 g590.8%

Trans Fat 0 g

Cholesterol 770.4 mg256.8%

Sodium 899.1 mg37.5%

Total Carbohydrates 552 g184.1%

Dietary Fiber 0 g

Sugars 433.8 g

Protein 34 g67.7%

Vitamin A Vitamin C

Calcium 27.4% Iron

*Based on a 2000 Calorie diet


Stained Glass Ice Recipe