2 lb. box Salerno butter cookies
1/2 c. butter

Crush cookies and mix with butter. Spread on bottom of plastic containers or 9x13 pan, saving about 1/4 cup crumbs to spread on top.

1/2 gallon sherbet (any flavor)
1/2 gallon vanilla ice cream
8 oz. Cool Whip

Soften sherbet and spread on top of cookie mix. Freeze. Then soften ice cream and spread on top of sherbet. Freeze.

Spread thin layer of Cool Whip on top of ice cream and top with leftover cookie mix. Freeze.

When ready to serve, let stand 15 minutes at room temperature or put in microwave for 10 or 15 seconds in order to cut and serve.

This dessert will keep for months in freezer, if no one eats it up when you're not looking.

Enjoy!