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sherbet cake

Sherbet Cake

Raspberry Lime Sherbet Pie
Course Dessert
Cuisine American
Prep Time 1 hour 40 minutes
Cook Time 10 minutes
Total Time 1 hour 50 minutes
Servings 8
Author Cookie Madness


  • 2/3 cup 80 grams vanilla wafer crumbs
  • 1/3 cup 40 grams chopped pecans
  • 2 tablespoons 25 grams sugar
  • 2 tablespoons 28 grams melted butter


  • 1 quart lemon or lime sherbet

Raspberry Sauce:

  • 2 cups fresh raspberries
  • 3-4 tablespoons granulated sugar
  • 1-3 teaspoon fresh lemon juice
  • 1 quart raspberry sherbet or sorbet


  • 1/2 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract


  • Preheat to 350 degrees F. Lightly butter a 9 inch round springform pan.
  • Process crumbs, pecans and sugar until blended, then add butter and pulse to mix. Empty crumbs into pan and press tightly. Bake for about 10 minutes. Let cool completely on a wire rack.
  • Soften the sherbet a bit, then place it in a bowl and mash it around to soften even more. Spread evenly over cooled crust, cover with a layer of plastic wrap and freeze until firm. Repeat with the raspberry sherbet (or sorbet), softening and then spreading over the lime sherbet.
  • Cover with plastic wrap and freeze until firm.
  • Make the raspberry sauce. Puree raspberries, 2 tablespoons of the sugar and fresh lemon juice in a food processor. Taste. Add remaining sugar and lemon juice as needed, and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled.
  • When ready to serve, whip heavy cream, confectioners' sugar and vanilla in medium bowl with an electric mixer or in the food processor.
  • Before serving, loosen the cake from the pan and remove sides. With a knife dipped in warm water, cut into triangles. Garnish individual slices with whipped cream and raspberry sauce.
  • Alternatively, you can garnish the cake before cutting it. I like to do one slice at a time so that I can keep the ungarnished cake tightly wrapped and frozen.