Recipe - Confetti Scallops And Noodles

One half ga Vanilla ice cream
1 qt Chocolate ice cream
1 pt Orange sherbet
1 pt Lime sherbet
1 pt Raspberry sherbet
1 One half cup Whipping cream
One fourth cup Sugar
1 teaspoon Vanilla
2 Egg whites, stiffly beaten
2 cup Crushed sugar wafers

If you're blessed with patience and a freezer then this polka dot climax
is for you.

Line bottom of 10inch angel food cakepan with wax paper. Chill pan. Have
ice cream and sherbet frozen hard. Scoop into small balls and refreeze on
cooky sheet. Whip whipping cream until stiff. Fold in sugar and vanilla.'
Blend in stiffly beaten egg whites. Sprinkle One half cup fine sugar wafer
crumbs on bottom of chilled pan. Spread with thin layer of whipped cream
mixture. On this place mixed layer of ice cream and sherbet balls. Fill
spaces with whipped cream mixture, then sprinkle with more crumbs. Repeat
layers until pan is filled. Freeze overnight. Unmold on chilled serving
plate. Frost with 1 quart softened ice cream, if desired. Freeze until
consistency of thick cream cheese. Sprinkle with additional sugar wafer
crumbs. Cut into wedges. Makes 14 to 16 servings.