2 c. raspberry sherbet
2 c. pina colada sherbet
2 c. orange sherbet
4 c. mixed fresh or thawed frozen fruit

Place a 6 cup mold in freezer for 30 minutes. Spread 2 cups raspberry sherbet evenly over bottom of mold. Place in freezer for one hour. Spread 2 cups pina colada sherbet evenly over raspberry sherbet layer. Place in freezer for one hour. Spread 2 cups orange sherbet over pina colada layer. Cover with plastic wrap. Freeze until very firm, at least 6 hours.

To unmold, set mold at room temperature for 15 minutes. Remove plastic. Dip mold in warm water for only 10 seconds. Invert onto cutting board. Tap gently to loosen. Invert again and unmold onto a platter. Fill and surround mold with fruit. Serve at once.

Makes 12 servings.