1 dozen coconut macaroons
2 c. whipping cream
1 pt. each lime, raspberry, and lemon sherbert

Toast macaroons in slow over (300 degrees) 10 minutes; crush into medium fine crumbs. Whip cream just until it mounds slightly (not stiff); fold in crumbs. Spread 1/2 of the whipped cream mixture over bottom of 9 x 13 pan. Spoon sherbert over the whipped cream mixture. Cover sherbert with the remaining whipped cream mixture. Freeze firm. Cut in squares to serve.