Title: Rainbow Sherbet Mold
Categories: Dessert
Yield: 12 Servings

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, 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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