Rainbow Sherbet Dessert Recipes

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LAYERED SHERBET DESSERT



Layered Sherbet Dessert image

Macaroons and pecans combine in this special layered sherbet dessert. Try garnishing with fresh strawberries and just listen to folks "ooh" and "ahh" when you bring this in! -Kathryn Dunn, Axton, Virginia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 6

12 macaroon cookies, crumbled
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted
1 pint each raspberry, lime and orange sherbet, softened

Steps:

  • Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes., Gently spread raspberry sherbet over cream layer; freeze until set, about 30 minutes. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.

Nutrition Facts : Calories 387 calories, Fat 26g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 38mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 4g fiber), Protein 3g protein.

RAINBOW SHERBET CAKE



Rainbow Sherbet Cake image

A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!

Provided by VITE

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 1h15m

Yield 10

Number Of Ingredients 5

1 (9 inch) angel food cake
1 pint orange sherbet, softened
1 pint raspberry sherbet, softened
1 pint lime sherbet, softened
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 51.2 g, Cholesterol 2.3 mg, Fat 9.6 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 281 mg, Sugar 27.6 g

SHERBET RAINBOW



Sherbet Rainbow image

Seeing a beautiful rainbow after a storm is always a thrill, and my brother was delighted with his colorful sherbet dessert. Served along with the birthday cake, it put a refreshing finishing touch on the climate-conscious menu. -Ndara Pike, Tempe, Arizona

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 5

2-1/2 cups lime sherbet, softened
2 cups orange sherbet, softened
1-3/4 cups raspberry sherbet, softened
3/4 cup lemon sherbet, softened
Whipped topping, flaked coconut and blue liquid food coloring

Steps:

  • Line a 9-in. round pan with waxed paper. Firmly press the lime sherbet into a 1-in. ring around the edge of pan. Smooth inside of the ring with a metal spatula or butter knife. Immediately form rings with orange and raspberry sherbet. Smooth inside ring; fill in center with lemon sherbet. Freeze overnight or until firm. Loosen edge with a knife. Invert onto a 12-in. square piece of waxed paper. Remove waxed paper from top of sherbet. Cut in half. Press two halves together, forming a half circle. Smooth rounded edge. Transfer rainbow, cut side down, to a freezer-proof serving platter. Just before serving, spoon whipped topping "clouds" at each end of rainbow if desired. Tint coconut with food coloring; sprinkle over topping.

Nutrition Facts :

RAINBOW SHERBET CAKE



Rainbow Sherbet Cake image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 10 servings

Number Of Ingredients 22

1 cup butter, plus more for greasing
1 3/4 cups sugar
4 eggs
2 teaspoons vanilla extract
1 3/4 cups cake flour
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1 cup milk
2 tablespoons lemon juice
1/2 lemon, zested
Green food coloring
Orange food coloring
Pink food coloring
Rainbow Sherbet Buttercream, recipes follows
5 pounds butter
20 cups confectioners' sugar
1 tablespoon lemon emulsion
1 tablespoon orange emulsion
Green food coloring
Orange food coloring
Pink food coloring

Steps:

  • Preheat the oven to 325 degrees F. Grease two 7-by-7-inch cake pans.
  • In an electric mixer fitted with the paddle attachment, cream the butter and sugar for 2 minutes. Scrape down the sides of the bowl, and add the vanilla. Add one egg at a time, mixing between each addition. In another bowl, sift the cake flour, all-purpose flour, salt and baking powder. Mix together the milk, lemon juice and lemon zest. Set the mixer to the to the lowest speed, and alternate adding the flour mixture and the milk mixture a little bit at a time, starting and ending with the dry mixture. Scrape down the bowl to make sure all the ingredients are fully combined. Separate the batter evenly into three mixing bowls. Use the food coloring to color one bowl bright green, one bright orange and the last bright pink.
  • Scoop each of the colors randomly into each pan. Use a small knife or spatula to swirl the colors into the cake to create a marble effect. Bake until cooked through, 45 minutes.
  • Cool the cakes for 20 minutes.
  • Frost one of the cakes with Rainbow Sherbet Buttercream, then layer the other cake on top. The cake will look colorful and marbled when cut.
  • In an electric mixer fitted with a paddle attachment, cream the butter. Add the powdered sugar and whip until fully mixed, scraping the sides of the bowl as needed. Add the lemon and orange emulsions, then separate the buttercream into 3 equal parts. Color one green, one orange and the last pink. Put all three frosting colors in a pastry bag. When piped, the colors will blend together.

RAINBOW SHERBET ROLL



Rainbow Sherbet Roll image

Yes, you can! Roll light, fluffy angel food cake around refreshing raspberry, orange and lime sherbets for a cool and easy make-ahead treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h50m

Yield 12

Number Of Ingredients 6

1 package Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
Powdered sugar
1 1/2 cups raspberry sherbet, softened
1 1/2 cups orange sherbet, softened
1 1/2 cups lime sherbet, softened

Steps:

  • Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
  • Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.
  • Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.
  • Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.

Nutrition Facts : Calories 215, Carbohydrate 48 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg

RAINBOW SHERBET PIE



Rainbow Sherbet Pie image

Rainbows of color in a flash! You can assemble this refreshing dessert in less than 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 8

Number Of Ingredients 5

1 quart rainbow sherbet, slightly softened
1 package (6 ounces) ready-to-use graham cracker pie crust
1 cup frozen (thawed) whipped topping or Whipped topping from a pressurized can
1 cup cut-up fruit
Orange peel strips, if desired

Steps:

  • Spread sherbet in pie crust. Cover and freeze 2 hours.
  • Spread whipped topping over sherbet. Garnish with fruit and orange peel. Store covered in freezer.

Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 100 mg

TROPICAL RAINBOW SHERBET RECIPE BY TASTY



Tropical Rainbow Sherbet Recipe by Tasty image

Here's what you need: heavy whipping cream, condensed milk, raspberry, water, mango, crushed pineapple

Provided by Kiano Moju

Categories     Desserts

Yield 8 servings

Number Of Ingredients 6

2 cups heavy whipping cream
14 oz condensed milk, 1 can
1 cup raspberry
2 tablespoons water
2 cups mango, diced
1 cup crushed pineapple, strained

Steps:

  • In a large bowl, using a hand mixer, whip heavy cream until soft peaks form.
  • Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls.
  • In a saucepan set over medium heat, add raspberries and water. Cook until berries have burst, about 3-5 minutes. Remove the pan from the heat and cool for 5 minutes.
  • Place a mesh sieve over one the bowls of cream. Add the raspberries and using a spatula to press on the mixture so that the seeds are caught in the strainer.
  • Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream.
  • Add pineapple to the third bowl of cream.
  • Mix each flavor until uniform in color.
  • Alternating each flavor, layer the 3 flavors into a freezer-safe loaf pan. Once all flavors are added, use a butter knife to gently swirl the sherbet. Be careful not to over stir, making more than 5 passes with your knife.
  • Freeze until solid, about 3-4 hours.
  • Enjoy!

Nutrition Facts : Calories 429 calories, Carbohydrate 43 grams, Fat 30 grams, Fiber 2 grams, Protein 6 grams, Sugar 41 grams

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