Rainbow Sherbet Dessert
|Whipping cream||2 Cup (32 tbs)|
|Powdered sugar||3 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Coconut macaroons||12 , crushed and toasted|
|Chopped pecans||3⁄4 Cup (12 tbs) (Toasted)|
|Raspberry sherbet||2 1⁄2 Cup (40 tbs), softened|
|Lime sherbet||2 1⁄2 Cup (40 tbs), softened|
|Orange sherbet||2 1⁄2 Cup (40 tbs), softened|
|Strawberry halves||1 Cup (16 tbs)|
Whip cream until frothy; add sugar and vanilla, beating until soft peaks form.
Fold in macaroons and pecans.
Spread half of mixture into a 9 inch springform pan; freeze.
Spread a layer of each sherbet over whipped cream mixture, allowing each layer to freeze before spreading next layer.
Top with remaining whipped cream mixture.
Cover and freeze.
Remove from pan, and place on serving plate.
Garnish with strawberries.