These No Bake Rainbow Sherbet Bars are as lively and exciting as a summer pool party. They are sure to make you the star of every BBQ, picnic, and family gathering all season long.

Why You’ll Love These Sherbet Bars

These No Bake Rainbow Sherbet Bars are the perfect summer dessert! A graham cracker crust is topped with swirls of a luscious cream cheese, whipped cream, and rainbow sherbet mix.

These bars are creamy, refreshing, and incredibly easy to make. The colorful and flavorful swirls make this a show-stopping treat you’ll be making all summer long.

Whether you’re hosting a summer bash or just want a cool treat to enjoy on a hot day, these bars have got you covered. The best part? You won’t even need to turn on the oven! Let’s dive in.

How to Make No Bake Rainbow Sherbet Bars

Ingredients you’ll need for this recipe

2 cups graham cracker crumbs
6 tablespoons butter
2 (8 ounce) blocks cream cheese, softened
1 (8 ounce) container whipped topping
48 ounces rainbow sherbet (orange, lime, raspberry)

Step by Step Guide

1. Line a 9×13 baking dish with parchment paper.

2. Melt your butter.

3. In a mixing bowl combine your graham cracker crumbs and melted butter.

4. Press the crumbs into the bottom of your lined dish.

5. In a large mixing bowl using an electric mixer whip the cream cream.

6. Blend the whipped topping into the cream cheese.

7. Separate the cream cheese mixture into 3 bowls.

8. In one bowl place the raspberry portion of the sherbet, in the other the lime portion of the sherbet and in the final bowl the orange sherbet. It is okay if you get some of the other flavor sherbet into your bowl.

9. Using the electric mixer stir up each bowl.

10. Next pour your lime mixture onto the crust.

11. Next the orange.

12. Finally the raspberry mixture.

13. Using a butter knife carefully swirl the flavors together.

14. Place into the freezer for 8 hours or overnight.

15. Slice and serve!

And there you have it—No Bake Rainbow Sherbet Bars that are as delightful to look at as they are to eat. Get ready for a burst of summer flavor in every bite. Happy no-baking!

I hope you enjoy making and eating these delicious bars as much as I do!

Ingredients

2 cups graham cracker crumbs
6 tablespoons butter
2 (8 ounce) blocks cream cheese, softened
1 (8 ounce) container whipped topping
48 ounces rainbow sherbet (orange, lime, raspberry)

Instructions

Line a 9×13 baking dish with parchment paper.
Melt your butter.
In a mixing bowl combine your graham cracker crumbs and melted butter.
Press the crumbs into the bottom of your lined dish.
In a large mixing bowl using an electric mixer whip the cream cream.
Blend the whipped topping into the cream cheese.
Separate the cream cheese mixture into 3 bowls.
In one bowl place the raspberry portion of the sherbet, in the other the lime portion of the sherbet and in the final bowl the orange sherbet. It is okay if you get some of the other flavor sherbet into your bowl.
Using the electric mixer stir up each bowl.
Next pour your lime mixture onto the crust.
Next the orange.
Finally the raspberry mixture.
Using a butter knife carefully swirl the flavors together.
Place into the freezer for 8 hours or overnight.
Slice and serve!