You can substitute your fav Sherbet flavor if you would like. Holy yummy for summer!
2/3 cup vanilla wafer cookie crumbs (crushed
1/3 cup pecans, chopped
2 tbls granulated sugar
2 tbls butter
1 Qt lemon sherbet
1 Qt raspberry sherbet
1/2 cup heavy cream
2 tbls powder sugar
1/2 tsp vanilla extract
Fresh raspberries and mint sprigs for garnish
Position Rack in center of oven and preheat to 350 degrees. Lightly butter a 9x3 springform pan.
To make pecan crust, process cookie crumbs, pecans, and sugar in a food processor until pecans are very finely chopped. Transfer to bowl, then add butter and stir until crumbs are evenly moistened. Press evenly into bottom and 1/2 in up sides of pan. Bake until lightly browned, about 10 min. Cool COMPLETELY on a wire rack.
Soften lemon sherbet by placing in a bowl and mashing with large rubber spatula. Spread evenly in cooled crust. Cover with plastic wrap and freeze until firmed, about 20 min. Soften raspberry sherbet in the same manner and spread over lemon sherbet. Cover with plastic wrap pressing wrap directly onto sherbet, and freeze until firm, at least 4 hours. (The cake can be prepared up to this point 1 day ahead).
When ready to serve, whip heavy cream, powdered sugar, and vanilla in a med bowl with an electric mixer on high until stiff. Transfer to pastry bag fitted with a large star tip. Remove plastic wrap from cake. Pipe 12 rosettes around edge of cake, and garnish with raspberries and mint. Slice with warm thin knife. Serve frozen, with raspberry sauce.
Puree 1 pint raspberries, 1/3 cup granulated sugar and 1 tsp fresh lemon juice in a food processor. Taste. Add sugar and lemon as needed, and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled, about 1 hour. (the sauce can be made 1 day ahead, and then covered and refrigerated)
from Essentially Lilly a Guide to Colorful Entertaining