1 pt. whipping cream
3 tbsp. sugar
1 tsp. vanilla
18 coconut macaroons
1 c. chopped nuts
1 pt. orange sherbet
1 pt. lime sherbet
1 pt. raspberry sherbet
1 pt. pineapple sherbet

Whip 1 pint whipping cream. Add 3 tablespoons sugar, 1 teaspoon vanilla, 18 crumbled coconut macaroons and 1 cup chopped nuts. Place 1/2 in bottom of 9x13 glass dish.

Spoon alternately the four sherbets by teaspoonfuls across the pan in rows, so that the colors will be in each serving. Top with remaining cream mixture and freeze. Will serve 20 to 24 servings.