1 pt. pineapple or lemon sherbet (softened)
1 pt. vanilla ice cream (softened)
1/4 c. lime juice
2 tbsp. orange juice
1 tbsp. lemon juice
1 tbsp. grated lime peel
1 tsp. grated orange peel
1 tsp. grated lemon peel
1 can (20 oz.) crushed pineapple (drained)

Combine sherbet, ice cream, all juices and all peels. Fold in pineapple. Pour into macaroon crust. Freeze overnight. Garnish with pineapple slices and lime.

MACAROON CRUST:

2 c. macaroon cookie crumbs
1/4 c. melted butter

Press into 10 inch pie plate and refrigerate.