Two-Tone Sherbet Torte

Total Time:Prep: 15 min. + freezing

Recipe by Kina Fink, Crown Point, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Kina Fink from Crown Point, Indiana writes, "I first prepared this beautiful dessert for a Fourth of July Party. Ever since, my mom asks me to make it for just about every event we host."

TEST KITCHEN APPROVED

Two-Tone Sherbet Torte

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Yield:10-12 servings
Prep:15 min
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Ingredients

  • 1-3/4 cups crushed gingersnaps (about 40 cookies)
  • 1/4 cup butter, melted
  • 4 cups lemon sherbet, softened
  • 4 cups raspberry sherbet, softened
  • 1 cup fresh raspberries
  • 3 ounces white baking chocolate, chopped
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Directions

  1. 1
    In a small bowl, combine the cookie crumbs and butter. Press into a greased 9-in. springform pan. Freeze for 15 minutes.
  2. 2
    Wrap outside of pan in foil. Carefully spread lemon sherbet over crust; freeze for 30 minutes.
  3. 3
    Top with raspberry sherbet; freeze for at least 1 hour.
  4. 4
    Before serving, sprinkle raspberries over the top. In a small microwave-safe bowl, microwave white chocolate at 30% power for 1-2 minutes or until melted; stir until smooth. Drizzle over berries.
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