Rainbow Sherbet Pie Recipes

SHERBET PIE

Sherbet Pie image

This is the best easiest dessert recipe ever!! My grandpa made it up for my younger cousin because he has PKU (he can not eat dairy, meat, high protein foods), but this dessert had become a favorite to the whole family!!! Now its your turn to enjoy!

Provided by Katrina

Categories Pie

Time 5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 3

Ingredients

1 (9 inch) graham cracker crust
8 ounces Cool Whip
8 ounces raspberry sherbet (you can also use orange, lime, or your favorite kind)

Steps:

Mix sherbet and Cool Whip by hand; pour into pie crust.
Chill several hours until frozen and then enjoy!
(You can also mix in raspberries, or your choice of fruit, with the sherbet and Cool Whip so you get even more raspberry flavor!).

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

Ingredients

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

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

Ingredients

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

Ingredients

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

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