Orange-Raspberry Dreamsicle Cake

• 2 (13 ounce) packages coconut macaroons (we used Archway)
• 1 12 pints raspberry sherbet
• 2 pints vanilla ice cream
• 3 pints Orange sherbet
• pretty iced cookie (optional)

1. Line a 13 x 9 x 2-in.
2. pan with foil, letting foil extend about 2 inches above pan at both ends.
3. Lightly coat with nonstick spray.
4. Line bottom of the pan with macaroons; press to flatten and form a layer.
5. Freeze 20 minutes, or until firm.
6. Meanwhile, refrigerate raspberry sherbet and 1 pt vanilla ice cream to soften slightly.
7. Drop spoonfuls of softened sherbet and ice cream into crust, alternating flavors and packing them down as you go.
8. Freeze 2 hours, or until firm.
9. Repeat with orange sherbet and remaining vanilla ice cream.
10. Freeze 30 minutes to set, then swirl surface decoratively.
11. Freeze 6 hours, or until hard, and serve, or wrap airtight and freeze up to 2 weeks.
12. To serve: Lift foil by ends onto cutting board; remove foil.
13. Cut in 9 bars; cut bars in half diagonally to make wedges.
14. Garnish with iced cookies.
15. Planning Tip: The cake can be made through Step 4 up to 2 weeks ahead.

coconut macaroons, pints, vanilla ice cream, pretty iced cookie

Taken from www.food.com/recipe/orange-raspberry-dreamsicle-cake-381264 (may not work)