Frozen Sherbet Dessert Recipes

Steps:

• Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely., 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., 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 sides of pan.

Steps:

• Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
• In small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
• Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
• To serve, let stand at room temperature for 15 minutes. Cut into wedges.

Steps:

• For any variation, place fruit slices or chunks on a wax paper-lined rimmed baking sheet and freeze for 1 1/2 to 2 hours.
• Process fruit, water and lemon juice in a food processor until smooth.
• Serve immediately or freeze for up to 2 weeks.

Steps:

• Heat raspberries and sugar in a small saucepan over low heat, stirring, until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds.
• Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.