1 pint whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
18 coconut macaroons
1 cup chopped walnuts
1 pint orange sherbet
1 pint lime sherbet
1 pint raspberry or lemon sherbet
In a large bowl whip the cream until stiff peaks form. Add the sugar and vanilla. Crush or grind the macaroons and mix with the walnuts. Fold the macaroon and nut mixture into the whipped cream. Put half the mixture into a 13 × 9-inch pan, and spread evenly. Drop the sherbets alternately by small teaspoonsful over the whipped cream making sure each flavor will be in each serving. Top with the remaining whipped cream mixture. Cover and freeze.
Makes 10 to 12 servings
Donnette Dulas, Princess of the Pennies
Crimson Cruisers,
Wells, Minnesota