Macaroon Sherbet Dessert

 -This recipe is similar to one that Grandma B. served often. 
There were 16 variations in; several are listed below. 

4 pints of sherbet: one orange, one raspberry, and two lime
8 oz of macaroon cookies (= 4 cookies)
1 c. nuts - optional
Cool Whip

Soften sherbet and Cool Whip.  Fold together and crumble in macaroons and nuts. 
Put in 9x12 pan.  Freeze. 
Serves 12.

Variation #2:

Crumble macaroons, add pecans, fold in Cool Whip. Press this mixture into a 9 x 13 Pyrex dish and freeze for 20 minutes. Spread softened sherbet over macaroon mixture. Garnish with remaining pecans. Freeze for several hours.

Variation #3:

1 pt. whipping cream
4 tbsp. sugar
1 tsp. vanilla
2 dozen Coconut Macaroons
1 c. chopped nuts
3 qts. sherbet, orange, pineapple and lime

Whip cream. Add sugar and vanilla and nuts. Fold in macaroons crumbs. Spread 1/2 of mixture in 9 x 13 inch pan and freeze. When stiff, add sherbet in layers. Spread remaining cream mixture over top and put in freezer.

Variation #4:

2 (8 oz.) Cool Whip
1 lb. pkg. coconut macaroons
1 c. chopped nuts
1 c. coconut
1/2 gallon sherbet or flavored ice cream

To Cool Whip add crushed macaroons, nuts and coconut. Place 1/2 mixture in a greased 9"x13" pan. Spread slightly softened sherbet over. Top with remaining crumb mixture. Freeze.

Variation #5:


1 pkg. macaroons
1 1/2 (8 oz.) containers Cool Whip
1 1/2 c. chopped pecans
1/2 gallon orange sherbet

Mix together coarsely crumbled cookies, Cool Whip and nuts. Spread 1/2 mixture in 9 x 13 inch pan. Layer the sherbet and put rest of mixture on top. Put in freezer.