• 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.