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Sherbet Rainbow Recipe


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     Sherbet Rainbow

Category   Desserts - Breads
Sub Category   None
Servings   10 servings

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, optional

Line a 9 inch round pan with waxed paper. Firmly press the lime sherbet into a 1 inch ring around 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 inch 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 toppings "clouds" at each end of rainbow if desired. Tint coconut with food coloring; sprinkle over topping.
Serving Suggestions
Just before serving it, spoon whipped topping to form clouds at each end of the rainbow.

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