RAINBOW SHERBET DESSERT | |
18 macaroons 1 pt. whipping cream 1 tsp. vanilla 3 tbsp. sugar 1/2 c. pecans, cut up 1 pt. orange sherbet (creamy kind) 1 pt. raspberry sherbet (creamy kind) 1 pt. creme de mint sherbet (creamy kind) In bottom of 9"x13" pan place macaroons. Whip cream and add vanilla, sugar and nuts. Spoon 1/2 of cream mixture over macaroons. Add sherbets by scoops. Alternate flavors. Top with remaining whipped cream mixture. Freeze. | |
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