12 macaroon cookies
2 C of heavy whipping cream
3 T of confectioners’ sugar
1 t vanilla extract
3/4 C pecans, toasted and chopped
1 pint of raspberry sherbet
1 pint of lime sherbet
1 pint of orange sherbet
How to Make It:
Preset the oven temperature to 350 degrees allowing the oven to preheat.
Crumble the cookies evenly over an ungreased baking sheet.
Bake the crumbled cookies for 6 minutes or until golden brown.
Remove and allow the cookie crumbs to cool to room temperature.
Beat the cream in a large bowl until it just begins to thicken.
Add in the confectioners' sugar and vanilla and beat until soft peaks form.
Stir the pecans into the baked cookie crumbs.
Add the cookie crumbs to the cream mixture and stir until blended in well.
Spread half of the mixture into the bottom of an ungreased 9 inch spring form pan.
Place the pan in the freezer for 30 minutes.
Remove the pan from the freezer and carefully spread the raspberry sherbet over the crust.
Spread the lime sherbet over the raspberry and the orange sherbet over the lime.
Top the sherbet with the remaining cream mixture.
Cover and freeze for 3 hours or until very firm.
When ready to serve remove from the freezer and let stand 10 minutes before removing the sides of the pan.
Cut into 12 equal triangles.
Makes 12 servings
Preparation Time: approximately 30 minutes
Freezing Time: approximately 3 hours 30 minutes
Total Time: approximately 4 hours
Lemon sherbet can also be added over the raspberry sherbet or can be substituted for the orange or lime if you
prefer.
