Line 3 (8x2-inch each) round cake pans with plastic wrap, extending wrap over edges. Divide orange sherbet between two prepared pans. Spoon lime sherbet into thrid pan. Smooth sherbet using a moistened spoon. Fold plastic wrap over sherbet. Freeze 2 hours.
Our frozen sherbet cake looks difficult, but we promise it's easy! Just layer the sherbet in cake pans, freeze, and layer. You'll be happy you did.
Servings and Ingredients
|1 (1.75-qt.) pkg. Hy-Vee we All Scream! orange sherbet, softened|
|1 (1.75-qt.) pkg. Hy-Vee we All Scream! pineapple sherbet, softened|
|½ (1.75-qt.) pkg. Hy-Vee we All Scream! lime sherbet, softened|
|½ (1.75-qt.) pkg. Hy-Vee we All Scream! raspberry sherbet, softened|
|1 c. plus 2 tbsp. Hy-Vee 100% pasteurized liquid egg white product|
|1 dash(es) cream of tartar|
|¾ c. Hy-Vee granulated sugar|
Things To Grab
- 3 (8x2-inch each) round cake pans
- Plastic wrap
- Serving plate
- Electric mixer
- Large mixing bowl
- Kitchen tortch
Remove pans from freezer; unwrap. Spoon 1/2 package pineapple sherbet on each frozen orange sherbet; spoon raspberry sherbet on frozen lime sherbet. Smooth sherbet, rewrap and freeze 2 more hours.
Remove pans from freezer; unwrap. Transfer an orange/pineapple layer to a serving plate; invert raspberry/lime sherbet on top and follow with remaining orange/pineapple sherbet. Freeze 30 minutes.
Beat egg white and cream of tartar until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff peaks form. Spread meringue over frozen cake; swirl meringue in peaks. Use a kitchen torch to lightly toast meringue. Serve immediately or store, covered, in freezer.
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 50mg
- Total Carbohydrates: 52g
- Protein: 2g