18 macaroons
1 pt. whipping cream
1 tsp. vanilla
3 tbsp. sugar
1/2 c. pecans, cut up
1 pt. orange sherbet (creamy kind)
1 pt. raspberry sherbet (creamy kind)
1 pt. creme de mint sherbet (creamy kind)

In bottom of 9"x13" pan place macaroons. Whip cream and add vanilla, sugar and nuts. Spoon 1/2 of cream mixture over macaroons. Add sherbets by scoops. Alternate flavors. Top with remaining whipped cream mixture. Freeze.