Rainbow sherbet dessert
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Container frozen whipped topping; (12 ounce) thawed | |
| 12 | Coconut macaroons; crushed and toasted | |
| ¾ | cup | Chopped pecans; toasted |
| 1 | quart | Raspberry sherbet; softened |
| 1 | quart | Lime sherbet; softened |
| 1 | quart | Orange sherbet; softened |
| Garnish: strawberry halves | ||
Directions
Combine first 3 ingredients, and spread half of mixture into a lightly greased 10-inch springform pan. Freeze. Spread a layer of each sherbet over whipped topping mixture, allowing each layer to freeze before spreading next layer. Top with remaining whipped topping mixture. Cover and freeze overnight. Garnish, if desired. Makes 12 servings.
© Copyright 1997 Southern Living. All rights reserved. MC formatting by bobbi744@... ICQ #12099523 Recipe by: Southern Living
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 13, 1998