Party Pistachio And Sherbet Cake - cooking recipe

Ingredients

1 qt. raspberry sherbet
1 qt. rainbow sherbet
2/3 c. shelled and chopped pistachios
1 container Cool Whip (I use lite)
1 pkg. instant pistachio pudding (3 oz.)
1 1/2 c. milk

Preparation

Soften sherbet for 20 minutes.
Chill a 9 x 3-inch spring-form pan in refrigerator.
Spread 1/2 of pistachios in bottom of pan. Spoon softened raspberry sherbet over nuts.
Place rainbow sherbet on top, using medium-size ice cream scoop.
Place in freezer. Prepare pistachio pudding, using 1 1/2 cups milk.
Fold Cool Whip into pudding and spoon over sherbet.
Sprinkle remaining nuts on top.
Cover and place in freezer for 6 hours or overnight.
Remove sides of pan.
Wrap and freeze.
Makes 16 servings.