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Sherbert Ice Cream Cake




Source of Recipe


Unknown


List of Ingredients




3 cups each raspberry, orange, and lime sherbert
3 quarts vanilla ice cream, softened divided
2 cups chopped pecans, divided
2 cups minature semisweet chocolate chips, divided
8 oz Cool Whip
1 pint fresh strawberries
Orange and lime slices, optional

Recipe



Using a 1/4 cup ice cream scoop, shape sherbert into balls.
Place on a waxed paper lined baking sheet.
Freeze for 1 hour or until firm.

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

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

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

Yield 14-16 servings