Combine 1 2/3 cups crumbs and melted butter in a bowl; stir well. Press crumb mixture evenly over bottom of a 10-inch springform pan; freeze until firm. Spread orange sherbet evenly over bottom of frozen crust. Sprinkle with 1/2 cup chocolate wafer crumbs; freeze until firm. Repeat procedure with rainbow sherbet and remaining crumbs; freeze until firm. Spread lime sherbet over frozen crumb layer. Cover and freeze at least 8 hours. To serve, carefully remove sides of springform pan. Slice dessert into wedges. If desired, garnish with chocolate, curls, orange rind curls, and fresh mint sprigs. Serve immediately with Raspberry-Orange Sauce. Yield: 12 to 14 servings RASPBERRY-ORANGE SAUCE: Place raspberries in container of an electric blender; process until smooth. Press puree through a sieve; discard seeds. Set puree aside. Combine orange juice concentrate and cornstarch in a saucepan; add puree, and stir well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute, stirring constantly. Pour sauce into a bowl. Cover and chill. Yield: 2 1/3 cups Typed for you by Marjorie Scofield 8/20/96 Recipe by: Southern Living Five-Star Recipe Collection Posted to EAT-L Digest 22 Jan 97 by Bill Spalding
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 156 (39%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 29mg||9 %|
|Sodium 11.8mg||0 %|
|Potassium 104mg||3 %|
|Total Carbohydrate 60.9g||18 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 60.2g|
|Protein 2.5g||4 %|
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Calories per serving: 402
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