1 pt. whipping cream
3 tbsp. sugar
1 tsp. vanilla
18 macaroons (cookies)
1 c. nuts, chopped
3 pts. sherbet (one each different color)

Whip cream; add sugar and vanilla. Fold in crushed macaroons and nuts. Spread half macaroon mixture in 9 x 13-inch pan (greased). Drop sherbet by scoop on this and sprinkle rest of mixture on top. Freeze.