Party Pistachio and Sherbet Cake
Party Pistachio And Sherbet Cake is an moderately easy dinner. Made with 1 qt. raspberry sherbet, 1 qt. rainbow sherbet, 2/3 c. shelled and chopped pistachios, 1 container cool whip (i use lite) and 1 pkg. instant pistachio pudding (3 oz.), this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Soften sherbet for 20 minutes.
Chill a 9 x 3-inch spring-form pan in refrigerator.
Spread 1/2 of pistachios in bottom of pan. Spoon softened raspberry sherbet over nuts.
Place rainbow sherbet on top, using medium-size ice cream scoop.
Place in freezer. Prepare pistachio pudding, using 1 1/2 cups milk.
Fold Cool Whip into pudding and spoon over sherbet.
Sprinkle remaining nuts on top.
Cover and place in freezer for 6 hours or overnight.
Remove sides of pan.
Wrap and freeze.
Makes 16 servings.
π· Perfect Pairings
Complete your meal with these
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