Mountain Measures · 1974

Rainbow Sherbet Cake

Name: Rainbow Sherbet Cake
Yield: Serves 20 to 24
Ingredients: ½ gallon vanilla ice cream; ½ cup chopped nuts; ½ cup chocolate chips (mini chips work best); 1 quart each lime, orange and raspberry sherbet; 1 pint whipping cream; 1/3 cup powdered sugar; green food coloring; fresh strawberries, for garnish

From Mrs. Joseph Wright. The book didn't print a hometown.

CourseDesserts
TimeFreeze at least 24 hours
MakesServes 20 to 24
Ingredients8
Steps7

Ingredients Tick as you go

Method

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Step 1: Soften the vanilla ice cream and stir in nuts and chocolate chips.
Step 2: Put half of this mixture in an angel food cake pan.
Step 3: Add alternating scoops of the sherbets until all are used or the pan is nearly full. Top with the other half of the ice cream mixture.
Step 4: Freeze at least 24 hours.
Step 5: Shortly before serving, whip the cream, sweeten with powdered sugar and tint pale green.
Step 6: Dip the pan in hot water up to the rim and run a knife around the edges. Invert onto a large chilled serving plate.
Step 7: Frost with the whipped cream and garnish with fresh strawberries, stems left on.

From the cook

Good with coconut macaroons and lemonade, or coffee and tea.