Rainbow Sherbetice Cream Parfait Africa Recipes

Steps:

• 1. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake at 350°F. for 5 to 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 for 30 minutes.
• 3. Gently spread raspberry sherbet over cream layer. Layer with lime and orange sherbets; spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.

Steps:

• In the bottom of a tall cold parfait glass, put 2 tbsp of strawberries (or raspberries). Add 1 sml scoop raspberry sherbet.
• Put another 2 tbsp of the strawberries (or raspberries) over the raspberry sherbet & add 1 sml scoop of lime sherbet.
• Put the remaining 2 tbsp of strawberries (or raspberries) over the lime sherbet & add 1 sml scoop of vanilla ice cream to fill the glass to the brim.
• Swirl whipped cream on top. (If you're ambitious, use a pastry bag to make a lrg star).
• Garnish whipped cream w/multicolored or chocolate sprinkles. Serve immediately.

Steps:

• Combine all ingredients in a food processor and process until sugar has dissolved. (This may take a few minutes.).
• Refrigerate several hours, or overnight.
• Transfer to an ice cream maker and freeze according to the manufacturer's directions.

Steps:

• Line a 9-in. round pan with waxed paper. Firmly press the lime sherbet into a 1-in. ring around the edge of pan. Smooth inside of the ring with a metal spatula or butter knife. Immediately form rings with orange and raspberry sherbet. Smooth inside ring; fill in center with lemon sherbet. Freeze overnight or until firm. Loosen edge with a knife. Invert onto a 12-in. square piece of waxed paper. Remove waxed paper from top of sherbet. Cut in half. Press two halves together, forming a half circle. Smooth rounded edge. Transfer rainbow, cut side down, to a freezer-proof serving platter. Just before serving, spoon whipped topping "clouds" at each end of rainbow if desired. Tint coconut with food coloring; sprinkle over topping.

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.