Rainbow Sherbet - cooking recipe

Ingredients

1 pkg. crisp bar-type coconut macaroons, broken into pieces
1 (12 oz.) carton Cool Whip
1/2 gallon rainbow sherbet

Preparation

Mix together macaroon pieces with Cool Whip.
Layer in 9 x 13-inch pan, reserving 1/2 the mixture.
Spread the sherbet over the mix.
Top with the other half and freeze.
Nice to have on hand in freezer.