Sunrise Sherbet Bombe

1. 1

   Place sherbet on the counter to soften.

2. 2

   Pulse cookies in a food processor (or pound with a spoon in a sealed plastic baggie). Mix melted butter and ground cookies together until it becomes incorporated.

3. 3

   Grab a 3-quart glass container and line with plastic wrap (leave enough extra over the edge to cover the top of the bowl before freezing). With fingers, press cookie/butter mixture on top of the plastic wrap, around the sides of the bowl.

4. 4

   Next spoon in softened sherbet. I used a little over 1/2 a quart of each flavor. Be careful not to overfill. Cover the top with extra plastic wrap.

5. 5

   Place in the freezer (on a flat surface) for at least 8 hours. Remove from the freezer, place a plate on top of the bowl and gently turn over to release. You may need to soak the bowl in hot water for a few minutes if it seems stuck.

6. 6

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.