Mini Marshmallow Rainbow Sherbet Cake
Ingredients
Scale
- 3/4 c Golden Oreos, finely crushed
- 2 tbsp butter
- 1 half gallon rainbow sherbet
- 1 pint of vanilla ice cream
- 1/2 c mini marshmallows
- 1 jar of marshmallow creme (not fluff)
- 1/2 c heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Colorful sprinkles
- 2 Mini Springform Pans
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, combine the Oreo crumbs and butter. Place half in each mini springform pan and press them into an even layer.
- Bake the crust for 6-8 minutes and then let cool.
- Meanwhile, take out the sherbet and ice cream from the freezer, so that they start to soften.
- Once the crust is cool, add a small layer of rainbow sherbet to each pan. They should be approx one inch.
- In another small bowl, mix about 1 1/2-2 cups of the vanilla ice cream with the mini marshmallows. Add a layer of this to each pan, around the same height. Feel free to use extra if you have some leftover.
- Freeze for 10 minutes if it’s really melty, or add the last layer of rainbow sherbet. Freeze for 30 minutes.
- Remove from the freezer and top with a layer of marshmallow creme, leaving room at the border.
- Add sprinkles to the cream while it’s sticky.
- Freeze for another 15-20 minutes.
- In the meantime, beat the whipping cream until bubbles form. Add in the powdered sugar and vanilla and beat until stiff peaks form.
- Remove the cakes from the freezer and using a small star tip, pipe a whipped cream border around the edge of the cake.
- When the cake is soft enough to serve, cut it into slices. If it’s too soft, freeze for a few more hours or overnight.