Blogger Heather Baird of Sprinkle Bakes whips up an impressive frozen soufflé that will keep your company cool.
SAVE ON THIS RECIPE!
If you don’t have a soufflé dish, you can also use a 1 1/2-quart bowl or an oval casserole dish.
Parchment paper is nonstick, so use a very sticky tape to secure the parchment collar. Packing tape is a good choice.
If you don’t have decorating bag and tip, use resealable food-storage plastic bag with corner snipped off to pipe the whipped cream.
The raspberry sherbet can be replaced with lime sherbet for a lemon-lime frozen treat.
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