Rainbow Sherbet Dessert
*I think this might've come from one of my Taste of Home cookbooks.
12macaroon cookies, crumbled
2 cheavy whipping cream
3 Tbspconfectioners' sugar
1 tspvanilla extract
3/4 cchopped pecans, toasted
1 ptraspberry sherbet, softened
1 ptorange sherbet, softened
1 ptlime sherbet, softened
How to Make Rainbow Sherbet Dessert
- Sprinkle cookie crumbs onto an ungreased baking sheet. Bake at 350°F. for 5 to 8 minutes or until golden brown. Cool completely.
- In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze for 30 minutes.
- Gently spread raspberry sherbet over cream layer. Layer with lime and orange sherbets; spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.