This recipe was adapted from a cookbook my sister-in-law gave me, Essentially LIlly, a guide to Colorful Holidays. This pie is so light and refreshing, and by mixing the sherbet colors it looks fabulous on the Easter table! Make this a day in advance so it has time to freeze.
1 cup vanilla wafer cookie crumbs, crushed
2 Tablespoons granulated sugar
2 Tablespoons unsalted butter, melted
1 quart orange sherbet
1 quart strawberry/raspberry sherbet
1/2 cup heavy cream
2 Tablespoons confectioners sugar
1/2 teaspoon vanilla extract
1 pint raspberries
1/3 cup granulated sugar
1 teaspoon fresh lemon juice
Lightly butter a round springform pan. In a food processor combine vanilla wafers and sugar until mixture is fine crumbs. Place crumbs in a bowl and add butter, stirring until moistened. Press the crumb mixture onto the bottom and slightly up the sides of the springform pan. Bake in a 350 degree oven for 10 minutes or until light brown. Cool completely. Soften the orange sherbet by placing it in a bowl and mashing it with a large rubber spatula until slightly creamy. Spread evenly over cooled crust. Cover with plastic wrap and freeze until firm for 20 minutes. Then soften the strawberry/raspberry sherbet and spread over the orange sherbet. Cover with plastic wrap, placing the wrap directly on the sherbet and freeze until firm, at least 4 hours or overnight. When ready to serve, whip heavy cream, confectioners sugar, and vanilla in a medium chilled bowl with an electric mixer until stiff. Serve a dollop of whip cream on top of each slice of pie along with the raspberry sauce. To make the sauce: Puree one pint raspberries, 1/3 cup granulated sugar, and 1 teaspoon fresh lemon juice in a food processor. Strain through a strainer into a bowl. Cover and refrigerate until chilled. This sauce can be made a day in advance.