Raspberry Bomb

By tankholmes

Ingredients

• 1 pint heavy cream, whipped
• 1/2 cups chopped walnuts
• 1/4 cup chopped maraschino cherries
• 1 1/2 cup confectioner's sugar, sifted
• 2 Tablespoons Kirsch or 2 teaspoons vanilla
• 1 quart raspberry sherbet

Details

Servings 8

Preparation

Step 1

Combine whipped cream, nuts, cherries, sugar, and flavoring. Line a 1 1/2 quart mold with a thick layer of the mixture. Leave a large hollow in the center and fill with the sherbet. Cover with the rest of the cream. Smooth the cream even with the top and cover with a lid, and place in a deep freezer or in the freezing compartment of the refrigerator for 3 hours. Or, make 1-4 weeks in advance. Unmold by dipping in hot water for 30 seconds.