Rainbow Sherbet Mold Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 1/3 cup: Quaker Oats, uncooked, (quick or old-fashioned)
1/3 cup: Brown sugar, firmly packed
1/3 cup: Butter or margarine, melted
5 pint: Sherbet, assorted flavors
Directions:
Combine oats, sugar and butter, mixing until crumbly. Place in a
shallow baking pan. Heat in preheated moderate oven (350 F.) about
10 minutes, stirring occasionally. Firmly press onto bottom of a
7-1/2" spring form pan.* Chill.
Using ice cream dipper, scoop sherbet balls onto cooky sheet; freeze
until firm. Alternating colors, firmly press sherbet balls into
crumb-lined pan. Freeze until firm. To unmold, loosen sides with
spatula. Invert onto plate; cut in slices.
*NOTE: If spring form pan isnt available, firmly press crumb mixture
onto bottom and part-way up the sides of a 2-quart mixing bowl.
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias
Source from luhu.jp
shallow baking pan. Heat in preheated moderate oven (350 F.) about
10 minutes, stirring occasionally. Firmly press onto bottom of a
7-1/2" spring form pan.* Chill.
Using ice cream dipper, scoop sherbet balls onto cooky sheet; freeze
until firm. Alternating colors, firmly press sherbet balls into
crumb-lined pan. Freeze until firm. To unmold, loosen sides with
spatula. Invert onto plate; cut in slices.
*NOTE: If spring form pan isnt available, firmly press crumb mixture
onto bottom and part-way up the sides of a 2-quart mixing bowl.
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias
Source from luhu.jp
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Desserts