Rainbow Sherbet Mold

• 113 cups rolled oats uncooked
• 13 cup brown sugar firmly packed
• 13 cup butter melted
• 5 pints sherbert assorted flavours

1. Combine oats, sugar and butter, mixing until crumbly.
2. Place in a shallow baking pan.
3. Heat in preheated moderate oven at 350F (180C).
4. about 10 minutes, stirring occasionally.
5. Firmly press onto bottom of a 7 1/2 inch spring form pan.
6. Chill.
7. Using ice cream dipper, scoop sherbet balls onto cooky sheet, freeze until firm.
8. Alternating colors, firmly press sherbet balls into crumb-lined pan.
9. Freeze until firm.
10. To unmold, loosen sides with spatula.
11. Invert onto plate, cut in slices.

rolled oats, brown sugar, butter, flavours

Taken from recipeland.com/recipe/v/rainbow-sherbet-mold-35048 (may not work)