These Mango Raspberry Sherbet Bars are a crowd-pleasing dessert that is festive, vibrant, and an easy make-ahead Easter dessert!
Friends, I have officially died and gone to heaven! These sherbet bars are knock-your-socks-off good! Dreams are made of these bars. Should I keep going?!
Have you ever come across a recipe that has all the requirements to be a perfect recipe, and you think to yourself, “There’s no way it’s this easy?” These sherbet bars meet every requirement and then some. They are so easy to make and such a fun Easter treat. Heck, they’re perfect year-round.
This recipe is perfect for the whole family to make, and it also introduces different skills in the kitchen. In plain words: it is a great recipe to dip your toes in if you and your child are just beginning to work in the kitchen together!
My goal is to include my children in cooking as much as possible and to create recipes that both you and your children can make with each other. Mango Raspberry Sherbet Bars uses simple ingredients and steps to make this an eye-catching dessert.
Sherbet bars are made with a crushed cookie crust, a single layer of two complementing flavors of sherbet (or ice cream if that’s your jam), and topped with a dollop of whipped cream. Assembled and in your freezer in 10 minutes or less. Easy peasy.
Crushed Cookies: This is my boys’ favorite part when preparing this dessert, and for good reason, too! Kids can practice putting cookies into the bag, sealing the bag properly (a super important skill I have too many disastrous stories about!), and then using their fine motor skills by crushing the cookies.
Sherbet Layer: Just like with the cookies, this is a great step for kids! Help your child count the number of scoops of each or both flavors of sherbet. They’ll never know they’re practicing math while making dessert!
Let them use their creativity when spreading the sherbet. Your child might create some pretty cool designs. I love when kids can be creative in the kitchen.
While it will be hard to resist eating spoonfuls of sherbet while putting them on top of the crushed cookies, I insist that you resist! But if you don’t mind the half-eaten appearance, go right ahead and snack away!
While there isn’t a sherbet that works better than another, I prefer to use Talenti or Baskin Robbins sherbet because of the smooth and vibrant flavor. Use this recipe to display your own creative side! Be bold and make some new flavor combinations.
Betcha didn’t think these 3-ingredient bars could get any better, did ya? You, my friends, are wrong!
These easy sherbet bars can be made a couple of days in advance, so you don’t have to think of another thing to add to your to-do list.
Pair these Mango Raspberry Sherbet Bars with my Easy Easter Appetizer for a fun start and finish to your Easter dinner.
What flavors are you going to try? Tag me on IG @moremomma and leave me a comment below!
- 2 Cups Crushed Mother's Coconut Cocadas Cookies (or Vanilla Oreo Cookies)
- 1 Pint Mango Sherbet (I Use Talenti Brand)
- 1 Pint Raspberry Sherbet (I Use Talenti Brand)
- 1 Can Whipped Cream
- Place the cookies in a large Ziploc bag, remove any air, and seal. Crush cookies with a rolling pin or large pan to break into small crumbs.
- Place in the bottom of a 9x9 inch baking dish.
- Scoop sherbet on top of the cookies, alternating mango and raspberry sherbet (this will give you the swirled look).
- Run a spoon under warm water and then spread the sherbet with the back of the spoon, making one even layer.
- Place in the freezer for at least 4 hours to harden.
- When ready to serve, remove from the freezer and cut into bars using a sharp knife. Top with whipped cream.
You can make these bars with any flavor ice cream or sherbet you like.