Frozen Rainbow Delight

• 2 c. whipping cream
• 3 Tbsp. powdered sugar
• 18 soft macaroon cookies, crumbled
• 1 c. chopped pecans
• 1 tsp. vanilla extract
• 1 qt. raspberry sherbet
• 1 qt. lime sherbet
• 1 qt. orange sherbet

1. Beat whipping cream until foamy.
2. Gradually add sugar, beating until soft peaks form.
3. Fold in macaroon crumbs, pecans and vanilla. Spread half of the macaroon mixture in bottom of a two-piece, 10-inch tube pan.
4. Spread raspberry sherbet evenly over macaroon mixture.
5. Freeze 30 minutes.
6. Repeat with other sherbets, freezing 30 minutes between layers.
7. Top with remaining macaroon mixture and freeze until firm.
8. Let frozen dessert stand at room temperature 10 minutes before serving.
9. Remove side piece of tube pan.
10. Slice. Yields 16 servings.

whipping cream, powdered sugar, cookies, pecans, vanilla extract, raspberry sherbet, lime sherbet, orange sherbet

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500763 (may not work)