Recipe - Rainbow Sherbet Mold

1 1/3 cup Quaker Oats, uncooked
(quick or oldfashioned)
1/3 cup Brown sugar, firmly packed
1/3 cup Butter or margarine; melted
5 pt Sherbet, assorted flavors

Combine oats, sugar and butter, mixing until crumbly. Place in a shallow
baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes,
stirring occasionally. Firmly press onto bottom of a 71/2" spring form
pan.* Chill.

Using ice cream dipper, scoop sherbet balls onto cooky sheet; freeze until
firm. Alternating colors, firmly press sherbet balls into crumblined
pan. Freeze until firm. To unmold, loosen sides with spatula. Invert
onto plate; cut in slices.

*NOTE: If spring form pan isn't available, firmly press crumb mixture onto
bottom and partway up the sides of a 2quart mixing bowl.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip