1/4 c. butter
40 lg. or 4 c. miniature marshmallows
5 c. Rice Krispies cereal
Sherbet
1 qt. orange sherbet
1 qt. lime sherbet
1 qt. raspberry sherbet
1 qt. pineapple

In a large saucepan, melt butter and marshmallows over low heat, stirring constantly. Remove from heat and add cereal, stirring until well coated. Thoroughly butter a medium-sized mixing bowl. Firmly and evenly press the cereal mixture over the entire inner surface of the bowl. Chill several hours.

To remove basket, dip bowl into hot water for a few seconds. Carefully loosen the edges and transfer basket from the bowl to a plate. Gently press sides of basket until they are firm again. Soften sherbet just enough to shape it into eggs with 2 tablespoons. Place each egg on a chilled cookie sheet and freeze. Immediately before serving, arrange eggs in a basket so that the various colors are visible above the rim. Serve eggs with a piece of the basket. A variation would be to create individual baskets using a muffin pan.