1 pint vanilla ice cream, softened
1 pint strawberry raspberry sherbet
1 pint orange sherbet
5 cups sour cream
1 teaspoon vanilla extract
4 limes, cut into wedges
1 pint pineapple slices
1 (8 ounce) can sliced pineapple preserves
In a blender or food processor, cream together ice cream and raspberry sherbet. Beat in grenadine, orange sherbet, pineapple preserves and sliced pineapple. Shape mixture into bars about 2 inches in diameter.
Preheat the oven to 375 degrees F (190 degrees C).
Arrange bars in a single layer on a large or large oval baking pan. Spoon raspberry sherbet evenly over the bars, spacing slightly slightly apart. Place orange sherbet evenly over the bars. Spread evenly with the scooped raspberry sherbet mixture.
Bake in the preheated oven for 2 hours, or until a toothpick inserted in the center comes out clean.
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