1 pt. whipping cream
18 soft coconut macaroons
1 tsp. vanilla
3 tbsp. powdered sugar
1/2 c. chopped nuts
1/2 gal. rainbow sherbet

Whip cream, crumble macaroons, add to cream with remaining ingredients except sherbet. Spread 1/2 in bottom of 9 x 13 inch pan. Spread slightly softened sherbet over bottom layer. Spread remaining cream mixture on top of sherbet and freeze. Makes 12 servings.