---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Rainbow Sherbet Mold
  Categories: Desserts
       Yield: 12 servings
  
   1 1/3 c  Quaker Oats, uncooked
            -- (quick or old-fashioned)
     1/3 c  Brown sugar, firmly packed
     1/3 c  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 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.
   
   *NOTE: If spring form pan isn't available, firmly press crumb mixture onto
   bottom and part-way up the sides of a 2-quart mixing bowl.
   
   Source: Our Favorites for family and friends
   Reprinted with permission from The Quaker Oats Company
   Electronic format courtesy of Karen Mintzias
  
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