2 lg. or 1 extra lg. Cool Whip
2 c. crumbled coconut bar cookies
1 c. chopped nuts
2 qt. raspberry sherbet

Mix Cool Whip with crushed cookies. Cover 9 x 13 inch dish with 1/2 of Cool Whip and cookies. Slice sherbet and lay over Cool Whip. Top with the rest of Cool Whip. Freeze until firm.