Macaroon Dessert

  • 1 Pint Whipping Cream
  • 1 C. Chopped Nuts
  • 16 Macaroon Cookies
  • 3 Pints Sherbet, different colors

Whip cream or substitute with Cool Whip. Crumble Macaroon Cookies in. Add nuts. Pour 1/2 of cream mixture into 9″ x 13″ cake pan. Scoop colored sherbets (use raspberry, lime, and lemon at Christmas) over cream mix and smooth. Pour remaining cream mixture over sherbets. Freeze. Makes 16 servings.

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