1 pkg. Mothers coconut macaroons
1 to 2 qts. rainbow sherbet
1 lg. carton whipped topping

Roll cookies into crumbs. Spread 2/3 crumbs into bottom of 9 x 13 inch pan. Top with whipped topping (room temperature). With ice cream scoop, press sherbet into topping in mounds, about 1 inch apart. Cover with remaining crumbs and freeze.