Raspberry Bombe - cooking recipe

Ingredients

3 pt. red raspberry sherbet
2 pt. pink peppermint or strawberry ice cream
1 c. Cool Whip
3 Tbsp. confectioners sugar
dash of salt
1/4 c. finely chopped nuts
candied fruits and peels
1/4 c. finely chopped almonds
rum flavoring to taste

Preparation

Chill a 2 1/2-quart mold in freezer.
Stir sherbet to soften. With spoon, spread sherbet thickly over the sides and bottom of the mold.
Freeze firm.
Spread ice cream into the mold over top of the sherbet, covering completely.
Freeze firm.
Mix the Cool Whip, sugar and salt, then add the fruits, nuts and flavoring. Pile into the center of the mold, smoothing the top.
Cover with foil and freeze.
Peel off foil and invert mold onto a plate. Serve cold.