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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Kina Fink from Crown Point, Indiana writes, I first prepared this beautiful dessert for a Fourth of July Party. Ever since, my mom asks me to make it for just about every event we host. Ingredients:
1-3/4 cups crushed gingersnaps (about 40 cookies) |
1/4 cup butter, melted |
4 cups lemon sherbet, softened |
4 cups raspberry sherbet, softened |
1 cup fresh raspberries |
3 ounces white baking chocolate, chopped |
Directions:
1. In a small bowl, combine the cookie crumbs and butter. Press into a greased 9-in. springform pan. Freeze for 15 minutes.
2. Wrap outside of pan in foil. Carefully spread lemon sherbet over crust; freeze for 30 minutes.
3. Top with raspberry sherbet; freeze for at least 1 hour.
4. Before serving, sprinkle raspberries over the top. In a small microwave-safe bowl, microwave white chocolate at 30% power for 1-2 minutes or until melted; stir until smooth. Drizzle over berries. Yield: 10-12 servings.
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