Orange-Raspberry Dreamsicle Cake
Full of zesty tropical flavor, this creamy freezer cake is made with swirls of raspberry and orange sherbet as well as vanilla ice cream atop a crunchy coconut macaroon crust.
Time: 30 minutes
Ingredients:
2 pkg (13 oz each) coconut macaroons (we used Archway)
3 cups (1 1/2 pt) raspberry sherbet
2 pt vanilla ice cream
3 cups (1 1/2 pt) orange sherbet
Garnish: pretty iced cookies
Directions:
- Line a 13 x 9 x 2-in. pan with foil, letting foil extend about 2 in. above pan at both ends. Lightly coat with nonstick spray.
- Line bottom of the pan with macaroons; press to flatten and form a layer. Freeze 20 minutes, or until firm. Meanwhile, refrigerate raspberry sherbet and 1 pt vanilla ice cream to soften slightly.
- Drop spoonfuls of softened sherbet and ice cream into crust, alternating flavors and packing them down as you go. Freeze 2 hours, or until firm.
- Repeat with orange sherbet and remaining vanilla ice cream. Freeze 30 minutes to set, then swirl surface decoratively. Freeze 6 hours, or until hard, and serve, or wrap airtight and freeze up to 2 weeks.
- To serve: Lift foil by ends onto cutting board; remove foil. Cut in 9 bars; cut bars in half diagonally to make wedges.
Planning Tip: The cake can be made through Step 4 up to 2 weeks ahead.
