Layered Sherbet Dessert

Name: Layered Sherbet Dessert
Prep time: 30 min
Total time: 30 min
Yield: 12 servings.
Ingredients: 12 macaroon cookies, crumbled; 2 cups heavy whipping cream; 3 tablespoons confectioners' sugar; 1 teaspoon vanilla extract; 3/4 cup chopped pecans, toasted; 1 pint each raspberry, lime and orange sherbet, softened

TOTAL TIME: Prep: 30 min. + freezing YIELD: 12 servings.

Macaroons and pecans combine in this special layered sherbet dessert. Try garnishing with fresh strawberries and just listen to folks "ooh" and "ahh" when you bring this in! —Kathryn Dunn, Axton, Virginia

Ingredients

12 macaroon cookies, crumbled
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted
1 pint each raspberry, lime and orange sherbet, softened

Directions

1. Preheat oven to 350°. Sprinkle cookie crumbs onto an ungreased baking sheet. Bake 5-8 minutes or until golden brown. Cool completely.
2. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Combine cookie crumbs and pecans; fold in whipped cream. Spread half of cream mixture onto the bottom of an ungreased 9-in. springform pan. Freeze 30 minutes.
3. Gently spread raspberry sherbet over cream layer; freeze until set, about 30 minutes. Repeat with lime and orange sherbet. Spread with remaining cream mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove side of pan.

Nutrition Facts

1 piece: 387 calories, 26g fat (13g saturated fat), 54mg cholesterol, 38mg sodium, 37g carbohydrate (30g sugars, 4g fiber), 3g protein.

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