Macaroon Crunch Pie - cooking recipe

Ingredients

9-inch baked pie shell
1/2 c. toasted coconut
1 1/2 c. whipping cream
2 c. sherbet, softened
1/3 c. powdered sugar
1 c. crushed crisp macaroon cookies
1/2 c. chopped pecans

Preparation

Sprinkle 6 tablespoons coconut in bottom of baked shell. Cover with soft sherbet.
Place in freezer while preparing remainder.
In mixing bowl, beat whipping cream with powdered sugar until thickened; reserve 1 cup for topping.
Fold crushed cookies and pecans into remaining whipping cream.
Spoon over sherbet, sealing to edge.
Garnish with 2 tablespoons coconut. Freeze 6 hours or until served.
A two tiered treat of tangy sherbet and crispy macaroon cream.
Make it early and freeze.