Sherbet Cream Cake

1. 1

   Using a 1/4-cup ice cream scoop, shape sherbet into balls. Place on a waxed paper-lined

2. 2

   . Freeze for 1 hour or until firm.

3. 3

   In a large bowl, combine 1 qt. vanilla ice cream, 1 cup pecans and 1 cup chocolate chips. Spread into a 10-in. tube pan.

4. 4

   Alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. Freeze for 30 minutes.

5. 5

   Spread with 1 qt. ice cream; freeze for 30 minutes. Top with remaining sherbet balls. Combine remaining ice cream, pecans and chips; spread over sherbet balls. Cover and freeze overnight.

6. 6

   Run a knife around edge of pan; dip pan in lukewarm water until loosened. Invert cake onto a serving plate. Frost with whipped cream. Return to freezer. Remove from the freezer 10 minutes before serving. Garnish with raspberries and orange and lime slices if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.