18 oz. Cool Whip
1 qt. raspberry sherbet
2 c. coconut bar cookies
1/2 c. nuts

In 9 x 13 inch dish, layer crumbled coconut bar cookies, raspberry sherbet, Cool Whip and sprinkle nuts on top. Freeze and cut into squares to serve. The raspberry sherbet must be set out to soften before you try to spread it. The thicker the sherbet is, the tastier the dessert. Pretty for Valentine's Day.