Two Tone Sherbet Torte Recipes

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TWO-TONE SHERBET TORTE



Two-Tone Sherbet Torte image

Kina Fink from Crown Point, Indiana writes, "I first prepared this beautiful dessert for a Fourth of July Party. Ever since, my mom asks me to make it for just about every event we host."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 10-12 servings.

Number Of Ingredients 6

1-3/4 cups crushed gingersnaps (about 40 cookies)
1/4 cup butter, melted
4 cups lemon sherbet, softened
4 cups raspberry sherbet, softened
1 cup fresh raspberries
3 ounces white baking chocolate, chopped

Steps:

  • In a small bowl, combine the cookie crumbs and butter. Press into a greased 9-in. springform pan. Freeze for 15 minutes. , Wrap outside of pan in foil. Carefully spread lemon sherbet over crust; freeze for 30 minutes. , Top with raspberry sherbet; freeze for at least 1 hour., Before serving, sprinkle raspberries over the top. In a small microwave-safe bowl, microwave white chocolate at 30% power for 1-2 minutes or until melted; stir until smooth. Drizzle over berries.

Nutrition Facts :

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