Ingredients Jump to Instructions ↓

  1. 1 package (14-1/2 ounces) coconut macaroon cookies, crumbled

  2. 1 carton (12 ounces) frozen whipped topping, thawed

  3. 1/2 cup chopped pecans, optional

  4. 1/2 cup flaked coconut

  5. 1 pint each orange, lemon and lime sherbet, softened

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the cookie crumbs, whipped topping, pecans and coconut. Spread half into a 13-in. x 9-in. dish. Spread with orange sherbet; freeze for 10-15 minutes. Repeat with lemon and lime layers. Top with the remaining cookie mixture. Cover and freeze until firm. Yield: 12-16 servings.


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