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| 1 1/3 Tasse | Quaker Oats, uncooked (quick or old-fashioned) |
| 1/3 Tasse | brown sugar firmly packed |
| 1/3 Tasse | butter or margarine, melted |
| 5 x ca. 1/2 Liter | Sherbet, assorted flavors |
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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 7-1/2" spring form pan.* Chill.
Using ice cream dipper, scoop sherbet balls onto cooky sheet; freeze until firm. Alternating colors, firmly press sherbet balls into crumb-lined pan. Freeze until firm. To unmold, loosen sides with spatula. Invert onto plate; cut in slices.
bottom and part-way up the sides of a 2-quart mixing bowl.
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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