Rainbow sherbet mold

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Recipe by: lisianne

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/3 c Quaker Oats, uncooked
-- (quick or old-fashioned)
1/3 c Brown sugar, firmly packed
1/3 c Butter or margarine; melted
5 pt Sherbet, assorted flavors

Combine oats, sugar and butter, mixing until crumbly. Place in a
shallow baking pan. Heat in preheated moderate oven (350 F.) about
10 minutes, stirring occasionally. Firmly press onto bottom of a
7-1/2" spring form pan.* Chill.

Using ice cream dipper, scoop sherbet balls onto cooky sheet; freeze
until firm. Alternating colors, firmly press sherbet balls into
crumb-lined pan. Freeze until firm. To unmold, loosen sides with
spatula. Invert onto plate; cut in slices.

*NOTE: If spring form pan isn't available, firmly press crumb mixture
onto bottom and part-way up the sides of a 2-quart mixing bowl.

Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy of
Karen Mintzias