Rainbow Sherbet Dessert

1. 1

   Preheat oven to 350u00b0. Sprinkle cookie crumbs onto an ungreased

2. 2

   . Bake 5-8 minutes or until golden brown. Cool completely.

3. 3

   In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes.

4. 4

   Gently spread raspberry sherbet over cream layer. Layer with lime and orange sherbets; spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.