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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.

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Stained Glass Ice Recipe