•   1 1/2 pints raspberry sherbet
•   1 1/2 pints orange sherbet
•   1 1/2 pints cherry sherbet
•   3 quarts vanilla ice cream
•   2 cups chopped pecans
•   2 cups chocolate sprinkles

Dip sherbet into balls and place on a chilled cookie sheet. Put in freezer. Mix partially softened ice cream, pecans and chocolate bits.

Put half of ice cream mixture in a chilled angel food cake pan. Put sherbet balls in and put remaining ice cream on top. Freeze.

Note: you can use lemon or rainbow sherbet in place of the raspberry.