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Rainbow Sherbet Dessert

Ingredients: 2 Cup(s) Whipping cream 3 Tablespoon(s) Instant espresso 1 Teaspoon(s) Orange juice concentrate; thawed 12 Coconut macaroons, crushed 3/4 Cup(s) Chopped pecans, toasted 2 1/2 Cup(s) Raspberry sherbet, softened 2 1/2 Cup(s) Lime sherbet, softened 2 1/2 Cup(s) Orange sherbet, softened Directions: New Year's. Whip cream until frothy; add sugar and vanilla, beating until soft peaks form. Fold in macaroons and pecans. Spread half of mixture into a 9-inch springform pan; freeze. Spread a layer of each sherbet over whipped cream mixture, allowing each layer to freeze before spreading next layer. Top with remaining whipped cream mixture. Cover and freeze. Remove from pan, and place on serving plate. Garnish with strawberries. Yield: 12 servings.
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Bakes until edges are light brown, about 10 minutes; cool. Spread pie filling evenly Dessert pizza Use a deep dish 9-inch pie crust for this recipe or use an equivalent size. 1. Place pie crust on cookie sheet to thaw. When thawed, use hands to press flat and shape into 12-inch circle. Flute edges and pierce all over gently with a fork. Bake in p Galaktoboureko – milk custard dessert Preheat the oven to 350°F. Sift the semolina, cornstarch, 1 cup sugar and salt together. In a large heavy saucepan boil the milk, stirring frequently to ensure it does not burn. Gradually add the semolina mixture to the boiling milk, stirring continuously Dessert blueberries in armagnac syrup Sort blueberries, discarding any that are damaged or overripe, then rinse and drain them. Roll them on a terry towel to remove as much moisture as possible. Divide berries among 3 hot, clean pint canning jars, shaking them down as you go so they Frozen ho ho dessert Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9x13" baking pan with HoHos. Cover with one flavor of ice cream; spread crushed oreo cookies over ice cream. Freeze. Add second layer of ice cream. Freeze. Pour fudge sauce ove Razzle dazzle raspberry sherbet Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts.