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Rainbow sherbet mold

Yield: 12 Servings

Ingredients:

• 1 1/3 c Quaker Oats uncooked -- (quick or old-fashioned)
• 1/3 c Brown sugar firmly packed
• 1/3 c Butter or margarine; melted
• 5 pt Sherbet

Instructions:

assorted flavors Combine oats sugar and butter mixing until crumbly. Place in a shallow baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes stirring occasionally. Firmly press onto bottom of a 7-1/2" spring form pan.* Chill. Using ice cream dipper scoop sherbet balls onto cooky sheet; freeze until firm. Alternating colors firmly press sherbet balls into crumb-lined pan. Freeze until firm. To unmold loosen sides with spatula. Invert onto plate; cut in slices. *NOTE: If spring form pan isn't available firmly press crumb mixture onto bottom and part-way up the sides of a 2-quart mixing bowl. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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