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Title: Rainbow Sherbet Mold
Yield: 12 Servings

Ingredients

  1 1/3 c  quaker oats, uncooked -
           -(quick or o; ld-fashioned)
    1/3 c  brown sugar, firmly packed
    1/3 c  butter or margarine; melted
      5 pt sherbet, assorted flavors

Instructions

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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