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Nutrition Facts
Serving Size 1 (147g) Recipe makes 18 servings
Calories 337
Calories from Fat 91		(27%)
Amount Per Serving		%DV
	Total Fat 10.2g	15%
	Saturated Fat 7.7g	38%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 161mg		6%
Potassium 198mg		5%
Total Carbohydrate 59.8g		19%
	Dietary Fiber 3.4g	13%
	Sugars 53.9g
Protein 3.4g		6%
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Orange-Raspberry Dreamsicle Cake

Recipe #381264 | ½ day | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: enestvmel
Jul 13, 2009

I haven't made this yet, but I am going to be making it next week. I can't remember where I found this recipe, somewhere online. If you have any suggestions, feel free to post about them. The cooking time is kind of deceiving, a majority of it is freeze time.

SERVES 18 , 18 slices (change servings and units)

Ingredients

2 (13 ounce) packages coconut macaroons (we used Archway)
1 1/2 pints raspberry sherbet
2 pints vanilla ice cream
3 pints orange sherbet
pretty iced cookies (optional)

Directions

1
Line a 13 x 9 x 2-in. pan with foil, letting foil extend about 2 inches above pan at both ends. Lightly coat with nonstick spray.
2
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.
3
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.
4
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.
5
To serve: Lift foil by ends onto cutting board; remove foil. Cut in 9 bars; cut bars in half diagonally to make wedges. Garnish with iced cookies.
6
Planning Tip: The cake can be made through Step 4 up to 2 weeks ahead.