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Jeweled Sherbet Mold

Besides being a colorful addition to any holiday buffet, this dessert keeps well and is deliciously different.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12-14 servings


  • 1 pint lime sherbet, softened
  • 1 pint lemon sherbet, softened
  • 1 can crushed pineapple, drained
  • 1/3 cup chopped mixed candied fruit
  • 1/4 teaspoon rum extract, optional
  • Whipped cream and maraschino cherries, optional


  • Line a 1-1/2-qt. metal or glass bowl with plastic wrap or foil. Pack lime sherbet onto the bottom of the bowl; smooth top. Freeze for 15 minutes.
  • In another bowl, combine lemon sherbet, pineapple, candied fruit and extract if desired. Spoon over lime sherbet; smooth top. Cover and freeze for 2 hours or until firm.
  • Remove from the freezer 15 minutes before serving. Uncover and invert on a round serving platter. Remove bowl and plastic wrap; smooth sides. Garnish with whipped cream and cherries if desired.

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