Sherbet Surprise

Lorna Morgan
Hope, Kansas

1 c. butter (or Parkay), melted
6 c. Rice Krispies, crushed finely
3/4 c. brown sugar
8 oz. Cool Whip
3 T. Sugar
1 tsp. Vanilla
Sherbet (any flavor, I use rainbow)

Combine butter, brown sugar, and cereal until crumbly (reserve 3/4 c. to sprinkle on top).  Press the rest in an ungreased 9X13 pan.  Combine Cool Whip, sugar, and vanilla and spread over the crust.  Place round scoops of sherbet in rows over the Cool Whip.  Sprinkle the reserved 3/4 c. of crumbs on top and freeze.  A great compliment to a heavy meal, pretty too!

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