Title: Rainbow Sherbet Dessert
Categories: Dessert Icecream Holiday
Yield: 1 Servings
| 2 | c | Whipping cream |
| 3 | tb | Powdered sugar |
| 1 | ts | 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 | Lime sherbet, softened |
| 2 1/2 | c | Orange sherbet, softened |
| | | Strawberry halves |
New Year's. Whip cream until frothy; add sugar and vanilla, beating until
soft peaks form. Fold in macaroons and pecans. Spread half of mixture into
a 9-inch springform pan; freeze. Spread a layer of each sherbet over
whipped cream mixture, allowing each layer to freeze before spreading next
layer. Top with remaining whipped cream mixture. Cover and freeze. Remove
from pan, and place on serving plate. Garnish with strawberries. Yield: 12
servings.