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Ingredients
- 2 c. crushed coconut macaroon cookies
- 1/2 c. whipped cream
- 1/2 c. chopped almonds
- 1 1/2 qt. rainbow sherbet
Details
Servings 8
Preparation
Step 1
Crush coconut macaroon cookies to equal 2 cups. Using 1 1/2 cups of the crushed cookies, stir in 1/2 cup whipped cream and 1/2 cup chopped almonds. Can use walnuts. Press into buttered pie pan. Top with 1 1/2 quarts rainbow sherbet. Sprinkle remaining crumbs on top. Wrap tightly and freeze. Take out 15-20 before serving. Will keep in freezer for several weeks. Can put in 9 x 13 inch pan and cut into squares.
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