Raspberry Sorbet Cake with Blueberries
User Reviews
5.0
33 reviews
Excellent
-
Servings
8
-
Course
Dessert
Raspberry Sorbet Cake with Blueberries
Report
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Share:
Ingredients
- 2 pints raspberry sorbet
- 8-10 ounce whipped topping
- 2 cups fresh blueberries more for garnish
- 1 pint fresh raspberries for garnish and topping cake
Instructions
- Let the sorbet sit at room temperature for 10-15 minutes.
- Line a loaf pan with parchment paper with enough paper to stick out of the pan 2-3 inches.
- Spoon in 1 pint of the sorbet into the pan and spread until it is evenly distributed. Add a layer of blueberries and top with the additional pint of softened sorbet. Freeze for two hours.
- Bring the sorbet cake out of the freezer and let sit for 5 minutes. Gently loosen the sides that aren't covered with parchment paper with a knife. Gently pull up the frozen sorbet cake by the parchment paper. Place on a serving platter and remove paper.
- Frost with whipped topping and return to the freezer for at least 1/2 hour. Remove and garnish with remaining fresh fruits. Slice and serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
Other Recipes
You'll Also Love
