Sherbet Cream Cake

• 3 cups each raspberry, orange and lime sherbet
• 3 quarts vanilla ice cream, softened, divided
• 2 cups chopped pecans, divided
• 2 cups miniature semisweet chocolate chips, divided
• 3 cups heavy whipping cream, whipped
• 1 pint fresh raspberries

1. Using a 1/4-cup ice cream scoop, shape sherbet into balls. Place on a waxed paper-lined
2. . Freeze for 1 hour or until firm.
3. In a large bowl, combine 1 qt. vanilla ice cream, 1 cup pecans and 1 cup chocolate chips. Spread into a 10-in. tube pan.
4. Alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. Freeze for 30 minutes.
5. Spread with 1 qt. ice cream; freeze for 30 minutes. Top with remaining sherbet balls. Combine remaining ice cream, pecans and chips; spread over sherbet balls. Cover and freeze overnight.
6. Run a knife around edge of pan; dip pan in lukewarm water until loosened. Invert cake onto a serving plate. Frost with whipped cream. Return to freezer. Remove from the freezer 10 minutes before serving. Garnish with raspberries and orange and lime slices if desired.

each raspberry, vanilla ice cream, pecans, chocolate chips, heavy whipping cream, fresh raspberries

Taken from www.tasteofhome.com/recipes/sherbet-cream-cake/ (may not work)