Rainbow Sherbet Mold

Directions

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