Pour melted margarine in bottom of Pyrex dessert dish. Reserve 4 tablespoons of graham cracker crumbs and pour the rest over the melted butter.
Spread the softened sherbet over the crumbs and cover sherbet with the Cool Whip.
Sprinkle the reserved graham cracker crumbs over the Cool Whip.
Freeze for 2 hours.
Then cut in squares and serve.
For crust, combine cracker crumbs and margarine.
Press onto bottom of 8 x 8 x 2-inch pan.
Place pan in the freezer while preparing sherbet mixture.
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 spring-form 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.
Remove and reserve pulp and juice from oranges. Mix sherbet, pulp and juice. Fill each half heaping with sherbet mixture; place in freezer. Before serving, top each orange with Cool Whip.
Reserve 1/4 cup nuts.
Crunch up cookies; mix in the Cool Whip and nuts.
Place 1/2 of the cookie mixture in the bottom of a spring-form pan.
Place the softened sherbet in the pan; press until it is even.
Refreeze until firm.
Place the remaining cookie mixture; sprinkle with remaining nuts.
Freeze until you are ready to serve.
Place frozen raspberries in hot water for 5 minutes to thaw slightly. Empty sherbet into a large bowl. Stir in raspberries and bananas. Place bowl, covered, in freezer until firm.
Add orange sherbet to jello;
mix well.
When partially set, add oranges and fold in whipped cream.
Serves 8.
Stir jello into boiling water until dissolved.
Add cold water. Fold in sherbet and orange slices.
Chill.
Dissolve Jell-O in boiling water.
Add orange sherbet and stir until thoroughly mixed.
Add other ingredients.
Chill until firm.
Serves 12.
Mix Cool Whip and crushed shortbread.
Spread half on bottom of a 9 x 13-inch cake pan.
Chill until firm.
Add layers of sherbet.
Top with remaining shortbread mix.
Save a few crumbs and sprinkle over top.
Freeze overnight.
Crush cookies and fold the cookies and nuts into Cool Whip. Spread half of mixture in 10 x 13-inch pan.
Spread softened orange sherbet over this.
Top with the rest of the cookie mixture and freeze.
erving.
Store any leftover dessert in freezer.
Dissolve jello in hot water.
Stir in orange sherbet.
Mix in orange mandarin sections, crushed pineapple and marshmallows. Refrigerate mixture, stirring occasionally, until thick but not set.
Fold in whipped cream.
Refrigerate until set (1 to 2 hours).
Garnish with extra mandarin sections and/or mint leaves. Can also be served as a dessert.
Dissolve jello in water. Add 1/2 c. mand. orange juice. Chill until cool. Add sherbet. Add drained oranges to whipped cream.
Layer cake, 1/2 gel, 1/2 whipped cream mixture in 13x9 pan. Repeat layers. Chill several hours.
Line bowl with softened lime sherbet.
Then mix chocolate chips and strawberry ice cream together.
Put in bowl already lined with sherbet and freeze.
Take out and cut for a refreshing dessert.
Make ice cream balls out of sherbets and freeze until firm, at least 4 hours.
Soften chocolate chip ice cream and beat until fluffy.
Layer sherbet balls in chilled tube pan, alternating colors of sherbet.
Pour in chocolate chip ice cream as you layer to fill in, adding more sherbet and more ice cream until all is used.
Freeze at least 12 hours.
Scoop one rounded spoonful of lime or orange sherbet into glass dessert cups.
Then one rounded scoop of pineapple sherbet and fill with 7-Up.
Serve immediately.
Great for parties.
Makes 20 cups.
Chill deep Tupperware bowl.
Pack lime sherbet around edge of bowl, center hollow.
Set in freezer until solid; pack in pineapple sherbet; set until frozen, put in 1/2 of raspberry sherbet. Sprinkle in chips; finish filling with raspberry sherbet.
Freeze until solid.
Unmold and slice like watermelon.
Mix fruit with grenadine syrup and Kirsch in a glass bowl or jar. Cover and refrigerate for 3 hours or more for flavors to blend. When ready to serve, divide the mixture between 4 dessert dishes. Top
each serving with a scoop of raspberry flavored sherbet. If desired, you may garnish the dessert with a mint leaf, however, if a variety of colorful contrasting fruit is available, omit the mint.
Makes 4 servings.
This mix is a nonfat substitute for condensed cream soup in your favorite recipes.
You can also use it as a soup and add vegetables and/or meats of your choice.
Ingredients are listed for the equivalent of 8 cans or for 1 can.
Make the larger amount and store it in an airtight container.
Stir well before using.