Frozen Rainbow Delight

1. 1

   Beat whipping cream until foamy.

2. 2

   Gradually add sugar, beating until soft peaks form.

3. 3

   Fold in macaroon crumbs, pecans and vanilla. Spread half of the macaroon mixture in bottom of a two-piece, 10-inch tube pan.

4. 4

   Spread raspberry sherbet evenly over macaroon mixture.

5. 5

   Freeze 30 minutes.

6. 6

   Repeat with other sherbets, freezing 30 minutes between layers.

7. 7

   Top with remaining macaroon mixture and freeze until firm.

8. 8

   Let frozen dessert stand at room temperature 10 minutes before serving.

9. 9

   Remove side piece of tube pan.

10. 10

    Slice. Yields 16 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.