These No-Bake Rainbow Sherbet Bars are a cheerful, easy way to cool off on hot days. A buttery graham cracker crust is topped with layered mixtures of cream cheese and rainbow sherbet, creating a creamy, fruity dessert that requires no oven time.
Summer means sunshine, gatherings, and plenty of cold treats. These no-bake rainbow sherbet bars join other easy favorites like chilled cheesecakes and creamy shakes to keep your dessert menu simple and satisfying. They’re colorful, fruity, and perfect for serving family and friends without heating up the kitchen.
Best of all, these bars are straightforward to prepare: make a crust, whip up a cream cheese base, fold in sherbet by color, layer, swirl, and freeze. In about 8 hours you’ll have a vibrant, refreshing dessert ready to slice and serve.
Table of contents
- Why You’ll Love This Recipe
- Ingredients
- Variations
- Instructions
- Expert Tips
- Frequently Asked Questions
- Recipe
Why You’ll Love This Recipe
- Simple ingredients: You only need a handful of common items to make these bars.
- Quick and easy: No baking — just mix, layer, and freeze.
- Bright and colorful: The orange, lime, and raspberry layers create an eye-catching dessert.
- Cold and refreshing: Cream cheese adds richness while sherbet brings fruity, icy flavor.
- Great for gatherings: These bars are ideal for summer parties, potlucks, or family treats.
Ingredients
This list makes shopping easy. Full quantities are included in the recipe card below.
You can find everything at a typical supermarket: graham crackers, butter, cream cheese, whipped topping, and rainbow sherbet (orange, lime, and raspberry).
Variations
- Change sherbet flavors: Swap in different sherbet flavors or varieties you prefer.
- Different crust: Use crushed butter cookies or shortbread for a richer, buttery crust.
Instructions
A short overview of the steps is below. Full step-by-step directions are provided in the recipe card further down.
- Combine graham cracker crumbs and melted butter, then press into a parchment-lined 9×13 baking dish to form the crust.
- Use an electric mixer to beat softened cream cheese until smooth. Fold in whipped topping, then divide the cream cheese mixture into three bowls.
- Add the raspberry, lime, and orange sherbet to the three bowls respectively and stir until well combined.
- Layer the lime, orange, and raspberry mixtures over the crust. Use a butter knife to gently swirl the layers, then freeze for at least 8 hours or overnight. Slice and serve chilled.
Expert Tips
- Use an electric hand mixer for a smooth, airy cream cheese base.
- A butter knife works best to swirl layers without over-mixing.
- Freeze overnight for the best texture and easier slicing.
- Make graham cracker crumbs quickly with a food processor or by placing crackers in a sealed bag and crushing them with a rolling pin.
Frequently Asked Questions
Answers to common questions about rainbow sherbet and making these bars.
Rainbow sherbet is typically a combination of orange, raspberry, and lime flavors. Some brands include pineapple instead of lime.
Yes—use any brand you prefer. Choose flavors that match the orange, lime, and raspberry profile or substitute favorites for a different twist.
A food processor makes quick work of graham crackers. Alternatively, seal crackers in a bag and crush with a rolling pin until fine.
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Recipe
Print or save the recipe card below for exact measurements and full instructions.
No-Bake Rainbow Sherbet Bars
Equipment
- 9×13 baking dish
- Large mixing bowl
- Electric mixer
- Parchment paper
- 3 medium bowls
Ingredients
- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 16 ounces cream cheese, softened
- 8 ounces whipped topping
- 48 ounces rainbow sherbet (orange, lime, raspberry)
Instructions
- Line a 9×13 baking dish with parchment paper.
- Melt the butter and combine it with the graham cracker crumbs in a bowl.
- Press the crumb mixture firmly into the bottom of the lined dish to form the crust.
- In a large bowl, use an electric mixer to beat the softened cream cheese until smooth.
- Fold the whipped topping into the cream cheese until combined.
- Divide the cream cheese mixture evenly into three bowls.
- Place the raspberry sherbet portion in one bowl, the lime in another, and the orange in the third (some mixing of flavors is fine).
- Stir each bowl with the mixer until the sherbet is fully incorporated and the mixtures are smooth.
- Pour the lime mixture over the crust, followed by the orange and then the raspberry mixtures.
- Use a butter knife to gently swirl the layers for a marbled effect.
- Freeze the pan for at least 8 hours or overnight for best results.
- Slice into bars and serve chilled.
Disclaimer
Nutritional information is an estimate and can vary based on ingredients and portion sizes.