Rainbow Sherbet Mold
Combine oats, sugar and butter, mixing until crumbly.
Place in a shallow baking pan.
Heat in preheated moderate oven at 350℉ (180℃). about 10 minutes, stirring occasionally.
Firmly press onto bottom of a 7½ inch spring form pan.
Using ice cream dipper, scoop sherbet balls onto cooky sheet, freeze until firm.
Alternating colors, firmly press sherbet balls into crumb-lined pan.
Freeze until firm. To unmold, loosen sides with spatula.
Invert onto plate, cut in slices.