Macaroon Angel Tarts
- 1 envelope dessert topping (or enough Cool Whip to hold mixture together)
- 1 12 cups crumbled soft macaroons
- 14 cup chopped walnuts
- 1 pint raspberry sherbet
- Prepare desseet topping mix according to package directions.
- Fold in crumbled macaroons and nuts.
- Using about 1/3 cup mixture for each, spread in bottom and up sides of 8 paper bake cups in muffin tins.
- Spoon a small scoop of sherbet into each.
- Cover loosly.
- Freeze firm, at least several hours or overnight.
dessert topping, macaroons, walnuts, raspberry sherbet
Taken from www.food.com/recipe/macaroon-angel-tarts-25910 (may not work)