Sherbet Cream Cake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 14
• 3 cups raspberry sherbet
• 3 cups orange sherbet
• 3 cups lime sherbet
• 3 quarts vanilla ice cream, softened, divided
• 2 cups chopped pecans, divided
• 2 cups miniature semisweet chocolate chips, divided
• 3 cups heavy whipping cream, whipped
• 1 pint fresh raspberry
• orange slice (optional)
• lime slice (optional)

Recipe

• 1 using a 1/4-cup ice cream scoop, shape sherbet into balls. place on a waxed paper-lined baking sheet. freeze for 1 hour or until firm.
• 2 in a large bowl, combine 1 quart vanilla ice cream, 1 cup pecans and 1 cup chocolate chips. spread into a 10-in. tube pan. alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. freeze for 30 minutes.
• 3 spread with 1 quart ice cream; freeze for 30 minutes. top with remaining sherbet balls. combine remaining ice cream, pecans and chips; spread over sherbet balls. cover and freeze overnight.
• 4 run a knife around edge of pan; dip pan in lukewarm water until loosened. invert cake a serving plate. frost with whipped cream. return to freezer. remove from the freezer 10 minutes before serving. garnish with raspberries and orange and lime slices if desired.