Rainbow Sherbet Dessert - cooking recipe

Ingredients

2 c. whipped cream
3 Tbsp. powdered sugar
1 tsp. vanilla extract
12 coconut macaroons, crushed and toasted
3/4 c. chopped pecans, toasted
2 1/2 c. raspberry sherbet, softened
2 1/2 c. orange sherbet, softened
2 1/2 c. lime sherbet, softened
strawberry halves

Preparation

Whip cream until frothy.
Add sugar and vanilla, beating until soft peaks form.
Fold in macaroons and pecans.
Spread half of mixture into a 9-inch spring-form pan.
Freeze.
Spread a layer of each sherbet over whipped cream mixture, allowing each layer to freeze before spreading next layer.
Top with remaining whipped cream mixture.
Cover and freeze.
Remove from pan and place on serving plate.
Garnish with strawberries.
Yield:
12 servings.