Very Berry Sorbet Dessert

Prep and Cook

• 1
  In a small bowl, combine the wafer crumbs, almonds and butter. Press into the bottom of an ungreased 9 inch springform pan.
• 2
  Bake at 350 for 10–12 minutes or until lightly browned
• 3
  Cool crust for 10 minute on a wire rack.
• 4
  Arrange scoops of sorbet over crust, alternating flavours.
• 5
  Cut through sorbet with a knife to swirl.
• 6
  Cover and freeze overnight.
• 7
  Remove from the freezer 10 minutes before serving and decorate with blueberries.