- 1 pt. whipping cream
- 3-4 Tbsp. sugar
- 1 tsp. vanilla
- 18-20 coconut macaroons, crushed
- 1 cup chopped nuts
- 1 pt. raspberry sherbet, softened
- 1 pt. lime sherbet, softened
- 1 pt. pineapple sherbet, softened
Whip cream in bowl, adding sugar and vanilla gradually. Spread half the macaroon crumbs in 9x13 inch pan. Add layers of half the whipping cream mixture and 3/4 cup nuts. Arrange scoops of sherbet in alternating flavors in pan. Add remaining whipped cream mixture and half the remaining nuts. Top with remaining crushed macaroons and remaining nuts. Freeze until firm. Let stand at room temperature for several minutes. Cut into squares.
By Robin from Washington, IA
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