Sunrise Sherbet Bombe
- 1 quart Orange Sherbet
- 1 quart Strawberry Sherbet
- 1 quart Raspberry Sherbet
- 9 ounces, weight Box Of Chocolate Wafers
- 1-1/2 stick Butter (salted)
- Place sherbet on the counter to soften.
- Pulse cookies in a food processor (or pound with a spoon in a sealed plastic baggie). Mix melted butter and ground cookies together until it becomes incorporated.
- Grab a 3-quart glass container and line with plastic wrap (leave enough extra over the edge to cover the top of the bowl before freezing). With fingers, press cookie/butter mixture on top of the plastic wrap, around the sides of the bowl.
- Next spoon in softened sherbet. I used a little over 1/2 a quart of each flavor. Be careful not to overfill. Cover the top with extra plastic wrap.
- Place in the freezer (on a flat surface) for at least 8 hours. Remove from the freezer, place a plate on top of the bowl and gently turn over to release. You may need to soak the bowl in hot water for a few minutes if it seems stuck.
- Enjoy!
sherbet, chocolate wafers, butter
Taken from tastykitchen.com/recipes/desserts/sunrise-sherbet-bombe/ (may not work)