Frozen Sherbet Cake with Pecan Crust - Kraft Recipes Top
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Frozen Sherbet Cake with Pecan Crust

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Make It

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  • Position rack in center of oven and preheat to 350 degrees F. Lightly butter a 9-by-3-inch springform pan.
  • To make pecan crust, process cookie crumbs, pecans and sugar in a food processor or blender until pecans are very finely chopped. Transfer to a bowl, then add butter and stir until crumbs are evenly moistened. Press evenly into bottom and 1/2 inch up sides of pan. Bake until lightly browned, about 10 minutes. Cool completely on a wire cake rack.
  • Soften lemon sherbet by placing in a bowl and mashing with a large rubber spatula. Spread evenly in cooled crust. Cover with plastic wrap and freeze until firmed, about 20 minutes. Soften raspberry sherbet in the same manner and spread over lemon sherbet. Cover with plastic wrap, pressing wrap directly on sherbet, and freeze until firm, at least 4 hours. (The cake can be prepared up to this point 1 day ahead.)
  • When ready to serve, whip heavy cream, confectioners' sugar and vanilla in medium bowl with an electric mixer on high speed until stiff. Transfer to a pastry bag fitted with a large star tip. Remove plastic wrap from cake. Pipe 12 rosettes around edge of cake, and garnish with raspberries and mint. Slice with a warm (dip in a glass of hot water) thin knife. Serve frozen, with Raspberry Sauce.
  • Raspberry Sauce: Puree raspberries, granulated sugar and fresh lemon juice in a food processor. Taste. Add sugar and lemon juice as needed, and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled, about 1 hour. (The sauce can be made 1 day ahead, and then covered and refrigerated.)

Special Equipment Needed


When making this refreshing summer dessert, you can substitute your favorite sherbet or sorbet flavors for the raspberry and lemon -- try tropical varieties like mango, lime and coconut, or make an all-citrus cake with lemon and orange. Slices of fresh fruit are a perfect garnish. Credit: Essentially Lilly: A Guide to Colorful Holidays by Lilly Pulitzer and Jay Mulvaney

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