1 c. heavy cream, whipped
2 tsp. sherry
1/2 c. sifted powdered sugar
1 egg white, stiffly beaten
1/2 c. crumbled & sieved macaroons
1/2 c. chopped nuts
1/2 c. chopped dates
Macaroon crumbs

Whip cream with sherry; gradually fold in powdered sugar, then stiffly beaten egg white. Then fold in macaroons, nuts and dates.

Pack in paper cups (muffin cups) which have been set in muffin tins. Sprinkle tops with macaroon crumbs. Freeze until firm. Do not stir. Let stand 5 - 10 minutes before serving.