2 c. coconut cookie crumbs (coconut bar cookies - long, narrow, washboard type)
2 (8 oz.) containers Cool Whip
1 to 2 c. chopped nuts
1/2 gal. sherbet (lime or raspberry)

Crumb cookies and mix with Cool Whip and nuts. Spread 1/2 of mixture in 9x13 inch pan. Spoon sherbet over mixture, smooth, cover with remaining half of crumb mixture. Freeze.

Makes 18 servings.