1 c. heavy cream
3 tbsp. confectioners' sugar
9 Van D'Kamps (or soft kind) macaroons, crumbled
1 qt. raspberry sherbet

Whip cream with sugar until stiff. Fold in macaroon crumbs. Pack sherbet evenly in pie pan or square pan. Cover top of sherbet with whipped cream mixture. Freeze 3 hours or longer.