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Layered Sherbet Dessert

Total Time

Prep: 30 min. + freezing

Makes

12 servings

Macaroons and pecans combine in this special layered sherbet dessert. Try garnishing with fresh strawberries and just listen to folks "ooh" and "ahh" when you bring this in! —Kathryn Dunn, Axton, Virginia
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Ingredients

  • 12 macaroon cookies, crumbled
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans, toasted
  • 1 pint each raspberry, lime and orange sherbet, softened

Directions

  1. Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely.
  2. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes.
  3. Gently spread raspberry sherbet over cream layer; freeze until set, about 30 minutes. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove side of pan.

Layered Sherbet Dessert Recipe

How do you layer the sherbet without it getting messy?

Allow plenty of time to assemble this dessert, as the key to clean layers is letting each layer chill and harden thoroughly before adding the next. We suggest 30 minutes per layer in the freezer, but you could go even longer if you wish. Use an offset spatula to gently spread the sherbet evenly, and clean off the spatula after each layer.

What are some variations of this layered sherbet dessert recipe?

If you’re not a fan of pecans, swap them out with another nut you would prefer. If you like, you can warm up a little bit of your favorite fruit jam and drizzle it over the top of the whole finished dessert, or over individual slices. Strawberries, berries, cherries, citrus slices or fresh mint leaves would also be great garnishes. If you want a dairy-free version of sherbet, try making sorbet instead. Read more about sherbet vs. sorbet, and try your hand at these sherbet and sorbet recipes after making this layered sherbet dessert.

How do you store this layered sherbet dessert?

Store this dessert in your freezer in an airtight, freezer-safe container for up to 1 week (any longer and the dessert may develop freezer burn or ice crystals, affecting the flavor). If you don’t have a container big enough, you can reattach the sides of your springform pan and store it in the freezer, covered with a plate or a small pan.

Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 piece: 387 calories, 26g fat (13g saturated fat), 54mg cholesterol, 38mg sodium, 37g carbohydrate (30g sugars, 4g fiber), 3g protein.