Rainbow Sherbet Mold Recipe - Cooking Index
Rainbow Sherbet Mold Recipe - Cooking Index
| 1 1/3 cups | 83g / 2.9oz | Quaker oats - uncooked |
| (quick or old-fashioned) | ||
| 1/3 cup | 53g / 1.9oz | Brown sugar - firmly packed |
| 1/3 cup | 65g / 2.3oz | Butter or margarine - melted |
| 5 | Sherbet - assorted flavors |
Combine oats, sugar and butter, mixing until crumbly. Place in a shallow baking pan. Heat in preheated moderate oven (350F.) 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 cookie 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
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