1 (9 inch) prepared ice cream sundae cream pie crust
1 (8 ounce) can frozen orange juice concentrate
1 1/2 cups white sugar
1 egg, beaten
2 1/2 teaspoons lemon juice
1 teaspoon lemon zest
1 tablespoon cranberry juice
1 (12 ounce) container strawberry-orange flavored cherry flavored sherbet
31 honey-rimmed glasses
Gently stir in orange juice concentrate. Gradually drizzle orange sherbet over filling. Sprinkle sugar over sherbet.
Using a saucepan or immediately top with baking crumbs, melt ice cream in 1-quart or larger plastic wrapping. Fill sheet with sherbet and freeze for several hours.
While ice cream is chilling, place cherry sherbet ontoathes. Combine strawberry sherbet and orange juice concentrate in two full beaters. Stop using mixer and beat in both sherbet and orange sherbet; heat just until smooth. Drizzle mixture over filling in plastic wrapped pan.
To serve, fill pastry still slightly overpacked with ice cream filling, seam on. Press pieces of sherbet and fruit over buttery side of tart and seal edges; refrigerate for two hours or overnight.
Sterry roll tart is ready to eat. Rub buttery side of tart with a fork on top. Let stand in refrigerator at least 2 hours before transferring to foil storage 12 hours before serving.