Rainbow sherbet mold

12 Servings

Ingredients

Quantity Ingredient
1⅓ cup Quaker Oats, uncooked (quick or old-fashioned)
⅓ cup Brown sugar, firmly packed
⅓ cup Butter or margarine; melted
5 pints Sherbet, assorted flavors

Directions

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 7-½" 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

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