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Categories:Viewed: 58 - Published at: 2 years ago
Ingredients
- 18 to 20 coconut macaroons
- 1 pt. heavy cream, whipped
- 1/2 c. sugar
- 1 tsp. vanilla
- 1 pt. orange sherbet
- 1 pt. lime sherbet
- 1 pt. raspberry sherbet
Method
- Crumble cookies into small pieces.
- Whip the cream until nearly stiff.
- Add sugar and vanilla.
- Reserve 1/2 cup cookie crumbs and sprinkle remainder on bottom of spring-form pan.
- Pour with cream over crumbs.
- Spoon sherbets by spoonfuls over cream. Alternate colors to give marbled effect.
- Smooth off top of mixture and sprinkle reserved cookie crumbs.
- Place in freezer for at least 24 hours before serving.
- To serve, remove from freezer for 5 minutes before slicing.
- Serves 15.
