Frozen Rainbow Delight - cooking recipe

Ingredients

1 pt. whipping cream
3 Tbsp. sugar
1 tsp. vanilla
18 to 20 coconut macaroons, crushed
1 pt. raspberry sherbet
1 c. chopped nuts
1 pt. lime sherbet
1 pt. orange sherbet

Preparation

Whip the cream.
Add sugar and vanilla.
Combine crushed macaroons and nuts.
Fold into whipped cream.
Line a 13 x 9 x 2-inch pan with half of whipped cream mix.
Chill.
Layer sherbets and freeze after each layer.
Top with remaining whipped cream mixture.
Cover and freeze.
Cut into squares to serve.
Yields 10 to 12 servings.