Rainbow Sherbet Mold

1. 1

   Combine oats, sugar and butter, mixing until crumbly.

2. 2

   Place in a shallow baking pan.

3. 3

   Heat in preheated moderate oven at 350F (180C).

4. 4

   about 10 minutes, stirring occasionally.

5. 5

   Firmly press onto bottom of a 7 1/2 inch spring form pan.

6. 6

   Chill.

7. 7

   Using ice cream dipper, scoop sherbet balls onto cooky sheet, freeze until firm.

8. 8

   Alternating colors, firmly press sherbet balls into crumb-lined pan.

9. 9

   Freeze until firm.

10. 10

    To unmold, loosen sides with spatula.

11. 11

    Invert onto plate, cut in slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.