Ingredients
12 macaroon cookies, crumbled2 cups heavy whipping cream3 tablespoons confectioners’ sugar1 teaspoon vanilla extract3/4 cup chopped pecans, toasted1 pint each raspberry, lime and orange sherbet, softened
Preparation
Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 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 30 minutes.
Gently spread raspberry sherbet over cream layer; freeze until set, about 30 minutes. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove side of pan.
