18 macaroon cookies, crushed
1 pt. whipping cream
1 tsp. vanilla
3 tbsp. sugar
1 pt. raspberry sherbet
1 pt. orange sherbet
1 pt. lime sherbet
1/2 c. walnuts (optional)

Whip cream; add crushed macaroons, vanilla, sugar and walnuts. Spread half of creamed mixture in 13 x 9-inch pan. Add sherbet by spoonfuls, alternating colors. Pat rest of creamed mixture on top. Cover and put in freezer.