1 pt. cream, whipped
18 big macaroons, crumbled into whipped cream
3 tbsp. sugar
1 tsp. vanilla
1 c. nuts

NOTE: I try to buy the all-coconut ones.

Mix together sugar, vanilla and nuts and fold into cookie mixture. Line 9"x13" pan with waxed paper. Put in pan 1/2 of the above. Alternate scoops of 4 or 5 colors of sherbet (raspberry, lime, orange, lemon), push together. Cover with other half of mixture. Cover with layer of sliced almonds.

NOTE: To crumble macaroons, use a rolling pin or meat grinder.