Frozen Macaroon Dessert - cooking recipe

Ingredients

18 to 20 coconut macaroons
1 pt. heavy cream, whipped
1/2 c. sugar
1 tsp. vanilla
1 pt. orange sherbet
1 pt. lime sherbet
1 pt. raspberry sherbet

Preparation

Crumble cookies into small pieces.
Whip the cream until nearly stiff.
Add sugar and vanilla.
Reserve 1/2 cup cookie crumbs and sprinkle remainder on bottom of spring-form pan.
Pour with cream over crumbs.
Spoon sherbets by spoonfuls over cream. Alternate colors to give marbled effect.
Smooth off top of mixture and sprinkle reserved cookie crumbs.
Place in freezer for at least 24 hours before serving.
To serve, remove from freezer for 5 minutes before slicing.
Serves 15.