Rainbow Sherbet Dessert

• 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

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

whipped cream, powdered sugar, vanilla extract, coconut macaroons, pecans, raspberry sherbet, orange sherbet, lime sherbet, strawberry halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=854501 (may not work)