Raspberry Bombe

Name: Raspberry Bombe
Ingredients: 3 pt. red raspberry sherbet; 2 pt. pink peppermint or strawberry ice cream; 1 c. Cool Whip; 3 Tbsp. confectioners sugar; dash of salt; 1/4 c. finely chopped nuts; candied fruits and peels; 1/4 c. finely chopped almonds; rum flavoring to taste

9 ingredients

8 steps

Ingredients

3 pt. red raspberry sherbet
2 pt. pink peppermint or strawberry ice cream
1 c. Cool Whip
3 Tbsp. confectioners sugar
dash of salt
1/4 c. finely chopped nuts
candied fruits and peels
1/4 c. finely chopped almonds
rum flavoring to taste

Directions

1

Chill a 2 1/2-quart mold in freezer.
2

Stir sherbet to soften. With spoon, spread sherbet thickly over the sides and bottom of the mold.
3

Freeze firm.
4

Spread ice cream into the mold over top of the sherbet, covering completely.
5

Freeze firm.
6

Mix the Cool Whip, sugar and salt, then add the fruits, nuts and flavoring. Pile into the center of the mold, smoothing the top.
7

Cover with foil and freeze.
8

Peel off foil and invert mold onto a plate. Serve cold.