Frozen Rainbow Dessert
Amanda
from Aunt Linda. A great do-ahead dessert.
ingredients
- 18 crisp coconut macaroons
- 1 pint whipping cream
- 1 cup chopped pecans
- 1 teaspoon vanilla
- 3 tablespoons sugar
- 1 pint each, lemon, lime and raspberry sherbet
directions
- 1
Crush cookies; place in 9x13 pan. Whip cream. Add vanilla, sugar and 1/2 cup pecans. Spoon 1/2 of cream mixture over crumbs. Add sherbet by scoops alternating colors. Put remaining cream over sherbet and sprinkle with pecans.
- 2
Freeze for several hours.
Source: Aunt Linda
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