18 macaroons
1 pt. whipping cream
1 tsp. vanilla
3 tbsp. sugar
1/2 c. chopped walnuts
3 pts. sherbet (suggest lemon, raspberry & orange)

Crumble macaroons, whip cream and add crumbs, vanilla, sugar and chopped nuts. Spread half of mixture in bottom of 9"x13" pan. Add sherbet by spoonfuls, alternating colors. Put remaining whipped cream mixture on top and place in freezer. Serves 16.

Cool Whip can be substituted for the whipping cream, vanilla and sugar. Ice cream sugar wafer cookies can also be substituted for the macaroons.