Macaroon Sherbet Dessert
-This recipe is similar
to one that Grandma B. served often.
There were 16 variations in www.cooks.com; several are listed below.
4 pints of sherbet: one orange, one raspberry, and two lime
8 oz of macaroon cookies (= 4 cookies)
1 c. nuts - optional
Soften sherbet and Cool Whip. Fold together and crumble in macaroons
Put in 9x12 pan. Freeze.
Crumble macaroons, add pecans, fold in Cool Whip. Press this mixture into a 9 x 13 Pyrex dish and freeze for 20 minutes. Spread softened sherbet over macaroon mixture. Garnish with remaining pecans. Freeze for several hours.
Whip cream. Add sugar and vanilla and nuts. Fold in macaroons crumbs. Spread 1/2 of mixture in 9 x 13 inch pan and freeze. When stiff, add sherbet in layers. Spread remaining cream mixture over top and put in freezer.
To Cool Whip add crushed macaroons, nuts and coconut. Place 1/2 mixture in a greased 9"x13" pan. Spread slightly softened sherbet over. Top with remaining crumb mixture. Freeze.
ORANGE MACAROON DESSERT
Mix together coarsely crumbled cookies, Cool Whip and nuts. Spread 1/2 mixture in 9 x 13 inch pan. Layer the sherbet and put rest of mixture on top. Put in freezer.