1 pt. whipping cream, whipped
3 tbsp. sugar
1 tsp. vanilla
1 c. nuts
18 coconut macaroons, crumbled
3 pt. sherbet (orange, lime, raspberry)

Whip cream, add sugar, vanilla, macaroons and nuts. Spread half of mixture in 9x13 inch pan. Cover with alternate spoonfuls of sherbet. Top with remaining cream mixture. Freeze.