1 pkg. coconut macaroon cookies (about 12 cookies)
1 pint whipping cream, whipped
3 pints sherbet, softened (different flavors)
Crush cookies with rolling pin (or use your fingers to break up). Whip cream and mix with cookies. Place half of this mixture in the bottom of a 9-inch springform cake pan. Freeze about 30 minutes until set. Spoon the different flavors of sherbet in layers to make it pretty, freezing about 30 minutes between each layer until set. The key to clean layers is allowing each layer to chill and harden before adding the next layer. Then add the remaining whipped cream mixture and press it firmly with a spoon. Sprinkle with nuts or top with extra cookies, more whipped cream and maraschino cherries. Cover and place in freezer to firm up.
TIP: Place a metal bowl and the mixer attachments in the freezer for 5 to 10 minutes before whipping cream. Cream whips best when cold.
MERRILL’S NOTES: Use lemon, lime and orange sherbet flavors for a little snap and tang. Let the sherbet soften slightly so it’s easier to spread in the pan. And don’t bring it to the party too early! It will melt!
MERRILL PIEPKORN’S FAVORITE DESSERT RECIPE by Sharon Asplund, from a community cookbook created by the mothers of the Wilton band
