Rainbow Sherbet Cake

Brighten up any celebration with this stunning Rainbow Sherbet Cake—a no-bake dessert masterpiece that’s as refreshing as it is colorful! Featuring three vibrant layers of lime, orange, and raspberry sherbet atop a buttery graham cracker crust, this cake is a delightful blend of creamy, fruity flavors and a touch of crunch. With just 30 minutes of hands-on prep and no oven required, it's the perfect fuss-free treat for warm-weather gatherings, birthday parties, or any occasion that calls for a burst of color. Top it off with airy whipped topping and cheerful rainbow sprinkles for a festive finish that’s sure to dazzle your guests. Simple, show-stopping, and delicious, this frozen sherbet dessert is a freezer-friendly favorite the whole family will adore!

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 2 cups (finely crushed) Graham crackers
• 0.5 cup (melted) Unsalted butter
• 2 tablespoons Granulated sugar
• 1 pint (softened) Lime sherbet
• 1 pint (softened) Orange sherbet
• 1 pint (softened) Raspberry sherbet
• 2 cups (thawed, optional for garnish) Whipped topping
• 0.25 cup (optional for garnish) Rainbow sprinkles

Directions

Step 1

Prepare a 9-inch springform pan by greasing it lightly or lining it with parchment paper for easy removal.

Step 2

In a medium bowl, combine the finely crushed graham crackers, melted butter, and granulated sugar. Mix until evenly combined.

Step 3

Press the graham cracker mixture firmly into the bottom of the springform pan to create an even crust. Place the pan in the freezer for 10-15 minutes to set.

Step 4

Remove the lime sherbet from the freezer and let it soften at room temperature for about 5-10 minutes. Spread an even layer of lime sherbet over the graham cracker crust using a spatula. Place the pan back in the freezer for 20 minutes to firm up.

Step 5

While the first layer sets, let the orange sherbet soften at room temperature. Once the lime layer is firm, spread a layer of orange sherbet on top of it. Return the pan to the freezer for another 20 minutes.

Step 6

Repeat the process with the raspberry sherbet, spreading an even layer over the orange sherbet. Freeze the entire cake for at least 3 hours, or until firmly set.

Step 7

Before serving, carefully remove the cake from the springform pan and transfer it to a serving platter.

Step 8

If desired, spread whipped topping over the top of the cake and garnish with rainbow sprinkles for added color and flavor.

Step 9

Slice the cake with a sharp, warm knife (run the knife under warm water and wipe it dry between cuts) and serve immediately.

Step 10

Store any leftovers in the freezer, tightly wrapped, for up to 1 week.

Nutrition Facts

Serving size	1848.6 grams (1848.6g)

Amount per serving	% Daily Value*
Calories	4225

Total Fat 187.40g	240%
Saturated Fat 99.70g	499%
Polyunsaturated Fat 11.80g
Cholesterol 439mg	146%
Sodium 1152mg	50%
Total Carbohydrate 645.10g	235%
Dietary Fiber 12.10g	43%
Total Sugars 546.60g
Protein 22.60g	45%

Vitamin D 48IU	240%
Calcium 826mg	64%
Iron 5mg	28%
Potassium 1461mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 2.1%

Carbs: 59.2%