2 1/2 c. lime sherbet, softened
3 tbsp. chopped pistachios, divided
1 (8 oz.) can unsweetened crushed pineapple, drained
1 1/2 c. vanilla ice milk, softened
2 c. raspberry sherbet, softened

Line an 8 1/2 x 4 1/2 x 3 inch loaf pan with wax paper.

Combine lime sherbet and 1 tablespoon plus 2 teaspoons pistachios, stirring well.

Spread sherbet mixture in bottom of prepared pan.

Freeze 30 minutes.

Press pineapple between paper towels to remove excess moisture.

Combine pineapple and vanilla ice milk, stirring well.

Spread ice milk mixture evenly over sherbet mixture.

Freeze 30 minutes.

Spread raspberry sherbet evenly over ice milk mixture.

Cover and freeze several hours or until firm.

Invert spumoni onto a serving platter.

Top with remaining 1 tablespoon plus 1 teaspoon pistachios.

Let stand at room temperature 5 minute before slicing.

Serves 8 - 173 calories per 1 inch slice.