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Place three 16-ounce glasses on angle in standard-size loaf pan.
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Leave 3 other glasses upright.
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2.
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In a blender, combine orange sherbet and 1/2 cup lowfat milk.
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Blend until smooth but still thick.
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Starting with upright glasses, carefully spoon about 1/3 cup of mixture into each glass.
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Transfer glasses to freezer.
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Into each of the 3 tilted glasses, spoon 1/3 cup mixture, being careful not to get any drips on sides of glasses.
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Transfer loaf pan to freezer.
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Freeze glasses 1 hour or until sherbet is firm.
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3.
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When layers are firm, in blender, combine lemon sherbet, 1/2 cup lowfat milk and yellow food coloring.
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Blend until smooth but still thick.
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Spoon 1/3 cup mixture into each upright glass and each tilted glass.
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Freeze 1 hour or until firm.
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4.
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When layers are firm, in blender, combine lime sherbet, 1/2 cup lowfat milk and green food coloring.
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Blend and spoon into glasses as above.
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Freeze 1 hour.
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5.
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For final layer, in blender, combine raspberry sherbet and remaining 3/4 cup milk.
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Blend until smooth but still thick.
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Fill each upright glass with 1/3 cup mixture.
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Place tilted glasses upright; fill each with remaining mixture, dividing equally and covering green layer.
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Freeze 1 hour or overnight.
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Garnish with skewered fruit, if desired.
