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Results 101 - 110 of 110 for raspberry sherbet
101. RASPBERRY FREEZE
Crush cookies. Use half for ... inch dish. Soften sherbet. Pour over bottom layer. Top with Cool Whip combined with nuts. Freeze. Serves 16 to 20.
Thaw strawberries. Combine orange juice, ... gingerale and the sherbet when ready to serve. Pour over ice cubes in punch bowl. Yield - 2 quarts.
103. RASPBERRY SAUCE
Spoon 1/4 pint of sherbet into glass. Top each with 1/4 cup of raspberries. Spoon 1-2 tablespoons Cointreau over each. Serve at once.
104. RASPBERRY FIZZ
Scoop sherbet into wine glass. Add wine and enough carbonated water to fill glass. Serve with small straw. Yield: 1 serving.
105. RASPBERRY PUNCH
Combine all ingredients except sherbet. Add enough water to ... sugar and Kool Aid. Chill for 5 hours. Add sherbet when ready to serve. Serves 25.
Following package directions, dissolve gelatin ... boiling water. Add sherbet; stir until completely blended. ... into 12 portions. Serves 12.
107. RASPBERRY SLUSH
Mix together and put in a gallon plastic container with lid. Put in freezer and stir a few times during freezing. Put 1-2 scoops in glass ...
108. RASPBERRY RHAPSODY
Whip cream, adding sifted sugar, ... Spread 1 quart sherbet over mixture. Add the remaining ... temperature and pour it over each square cut portion.
109. RASPBERRY REFRESHER
Combine in blender and blend until light and frothy. Makes 4 servings. Try other flavors also.
110. RASPBERRY CREAM
In a large bowl, mix ice cream, sherbet and orange juice until blended; ... Chill until serving time. Top with berries and serve. Makes 6 servings.
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