1 pkg. coconut macaroons
1 pt. cream, whipped
1 (4 oz.) pkg. pecans, chopped
1 pt. lime sherbet
1 pt. orange sherbet
1 pt. raspberry sherbet

Break up macaroons and mix with cream and pecans. Put half of this mixture into a 9 x 13 inch pan. Spoon the sherbet over the macaroon mix, alternating colors. Put remaining macaroon mixture on the top. Cover and freeze. Serves about 15.