Closed Rainbow Sherbet Dessert Recipe

[Yours]

TOTAL TIME: Prep: 30 min. + freezing
MAKES: 12 servings
Ingredients

• 12 macaroon cookies, crumbled
• 2 cups heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans, toasted
• 1 pint each raspberry, lime and orange sherbet, softened

Nutritional Facts

1 slice equals 387 calories, 26 g fat (13 g saturated fat), 54 mg cholesterol, 38 mg sodium, 37 g carbohydrate, 4 g fiber, 3 g protein.

Directions

1. Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely.
2. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes.
3. Gently spread raspberry sherbet over cream layer. Layer with lime and orange sherbets; spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan. Yield: 12 servings.

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