Frozen Rainbow Dessert - cooking recipe

Ingredients

8 oz. box macaroons
2 c. whipping cream (or 1 large Cool Whip)
1/2 c. chopped nuts
1 pt. orange sherbet
1 pt. raspberry sherbet
1 pt. lemon or lime sherbet

Preparation

Crumble macaroons into a 9 x 13-inch pan (or large cheesecake pan with collapsible bottom).
Whip cream and pour half of it over the macaroons.
Put nuts over this mixture.
Put softened sherbet over this mixture in order listed.
Add remaining whipped cream and top with nuts, cherries or shavings of milk chocolate.
Freeze. Cut into squares when ready to serve.
Serves 8 to 10.