Plan ahead - needs to chill!!!
| 1 | Cup | Butter or margarine, melted |
| 6 | Cups | Crisp rice cereal, finely crushed |
| 3/4 | Cup | Brown sugar, packed |
| 1 | Carton (8 oz.) | Whipped topping, thawed |
| 3 | Tbsps. | Sugar |
| 1 | Tsp. | Vanilla extract |
| 1 | Pint (each) | Pineapple, raspberry & lime sherbert |
In a bowl, combine the butter, cereal and brown sugar until crumbly. Set aside 3/4 cup for topping. Press remaining crumb mixture into an ungreased 13x9x2-inch dish.
In another bowl, combine whipped topping, sugar and vanilla. Carefully spread over crust. Arrange small scoops of sherbert over the top. Sprinkle with reserved crumb mixture. Cover and freeze until firm.
YIELD: 12-15 servings