Frozen Rainbow Dessert (Recipe)

Ingredients

2 cups heavy whipping cream

3 tablespoons sugar

1 teaspoon vanilla

3 cups coconut macaroon crumbs (about 15 cookies)

1 cup chopped walnuts

1 pint orange sherbet, softened

1 pint lime sherbet, softened

1 pint raspberry sherbet, softened

Steps

1. Lightly oil an 11-to 12-cup mold.  Invert the mold to drain the excess oil.

2. In a large mixing bowl, beat the whipping cream, sugar and vanilla with an electric mixer until stiff peaks form (tips stand straight).  Combine the macaroon crumbs with the walnuts.  Fold the crumb-nut mixture into the whipped cream.

3. Spread half of the whipped cream mixture evenly in the bottom of the mold.  Freeze until firm.  Refrigerate the remaining whipped cream mixture.

4. Layer the orange, lime and raspberry sherbets on top of the whipped cream layer.  As necessary, place the mold in the freezer between adding the layers to prevent the layers from running together.

5. Top with the remaining whipped cream mixture.

6. Cover and freeze at least 6 hours.  To unmold, briefly dip the mold in hot water and invert onto a platter.

Tips:

To soften the sherbet for easier spreading, place it in a chilled bowl.  Working with a wooden spoon, press the sherbet against the sides of the bowl.  Work quickly so the sherbet doesn't melt.

For nice, even layers that don't run  together, freeze the dessert at least 20 minutes after adding each flavor of sherbet.

Using a cake pan with a removable bottom, such as angel-food cake pan or a springform pan, makes unmolding this dessert easier.

To make slicing this frozen dessert easy, dip your knife in hot water between cuts.