These No-Bake Rainbow Sherbet Bars are a refreshing summer treat made with a buttery graham cracker crust and layers of creamy sherbet swirled together for a refreshing, colorful dessert everyone will love.

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It’s a make-ahead dessert idea for BBQs, pool parties, or any summer get-together. You don’t need fancy tools or baking skills—just mix, layer, freeze, and slice.

You may also want to try my Refreshing Shark Attack Slush or my Fish Bowl Jello Cups.

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.

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.

9. Using the electric mixer, stir up each bowl.

10. Next, pour your lime mixture onto the crust.

11. Next, the orange.

12. Finall,y the raspberry mixture.

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

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

Serve and Enjoy!

Important Recipe Notes

Make sure the cream cheese is fully softened before mixing. This will help it blend smoothly with the whipped topping.
It’s okay if a little of one flavor gets into another bowl—this adds to the fun rainbow look! Use a butter knife and swirl gently for best results.
Let the bars freeze for at least 8 hours or overnight. Cutting them too early can make the layers fall apart.
Run a knife under warm water and wipe it clean between slices to get neat bars.
Serve immediately after slicing, or keep them frozen until ready to enjoy.
You can prepare these a day ahead for parties, picnics, or BBQs.
Store leftovers in an airtight container in the freezer for up to 1 week.

Prep Time:20

Freezing Time:8

Total Time:8 20

Ingredients

2 cups graham cracker crumbs
6 tbsp 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.