| | Directions | | With a mixer in a chilled bowl, whip the whipped cream and sugar on medium speed. Beat until soft peaks form, about 5 minutes, then add vanilla. Fold in macaroons and pecans into whipped cream. Spread 2/3 of mixture over bottom of serving bowl. Spread lime sherbet over whipped cream layer. Spread raspberry sherbet over lime layer. Top with remaining whipped cream mixture. Freeze until firm. |
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| Ingredients | | - |  | 1/2 pint whipping cream |
| - | | 2 tablespoons sugar |
| - | | 1/2 teaspoon Vanilla Extract |
| - | | 9 coconut macaroons, crushed |
| - | | 1/2 cup chopped pecans or walnuts |
| - | | 1 quart lime sherbet, softened |
| - | | 1 quart raspberry sherbet, softened |
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