Party Pistachio And Sherbet Cake - cooking recipe

Ingredients

1 qt. raspberry sherbet
1 qt. rainbow sherbet
2/3 c. shelled pistachios (about 16 oz. jar pistachios in shell)
1 c. heavy or whipping cream
1 pkg. pistachio flavored instant pudding and pie filling (4 serving size)
1 1/2 c. milk

Preparation

Early in day or day ahead:
Place both containers of sherbet in refrigerator for about 20 minutes to soften slightly.
Chill 9 x 3-inch spring-form pan.
Finely chop pistachios.
Spread half the chopped pistachios over bottom of spring-form pan.
Carefully smooth softened raspberry sherbet over pistachios, pressing with back of spoon to remove any air pockets.
With medium size ice cream scoop, scoop rainbow sherbet and place on top of raspberry layer, arranging scoops side by side in one layer.
Place in freezer while preparing pudding.