Rainbow Sherbet Dessert

Creative Cookery, Desserts, Easter, Luncheon


12-16 macaroon cookies crumbled

1 pint whipping cream

3 tablespoons sugar

1 teaspoon vanilla

1 cup chopped almonds (10 oz)

rainbow sherbet


Chapter GU - April 2009


Whip cream. Add sugar, vanilla, crumbled macaroons and nuts. Put half of mixture on the bottom of 9x12 pan. Put spoonsful of sherbet to cover. Spread remaining whipped cream over top. (I found it easier to spread the sherbet if I put the bottom layer in the freezer to solidify it first.) Freeze until almost serving time.

I mistakenly purchased the fat-free sherbet and it is definitely not the same. It is very tart and not so creamy, so I do not consider it a good choice. If you eat the whipped cream, don’t cheat yourself out of the real sherbet! It is dessert after all.


May freeze well ahead of serving. Cover to keep air out.