Rainbow Sherbet Dessert
2 c. whipping cream
3 T. powdered sugar
1 t. vanilla extract
12 coconut macaroons, crushed and toasted
3/4 c. chopped pecans, toasted
2 1/2 c. raspberry sherbert, softened
2 1/2 c. lime sherbert, softened
2 1/2 c. orange sherbert, softened
Strawberry halves
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" springform pan; freeze. Spread a layer of each sherbert over whipped cream mixture, allowing each layer to freeze before spreading the 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.
Source: The Southern Living Cookbook
VERY COLORFUL!
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