Light Sherbet Dessert - cooking recipe

Ingredients

1 box Lorna Doone shortbread, crushed
1 large container Cool Whip or two 9 oz. containers
1 pt. each orange, lime and raspberry sherbet

Preparation

Mix Cool Whip and crushed shortbread.
Spread half on bottom of a 9 x 13-inch cake pan.
Chill until firm.
Add layers of sherbet.
Top with remaining shortbread mix.
Save a few crumbs and sprinkle over top.
Freeze overnight.