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Grandma’s Rainbow Dessert
SUBMITTED by newbie djc, Logan County
“This is a recipe my grandma served and I made it easier my own
way.”
12 macaroon cookies, crumbled
2 cups frozen whipped topping, thawed
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted
1 pint each orange, lime and raspberry sherbet, softened
Sprinkle cookie crumbs onto an ungreased baking sheet. Bake at
350° for 5-8 minutes or until golden brown. Cool completely.
Stir in vanilla into whipped topping. In mixing bowl, combine
cookie crumbs and pecans; fold in whipped topping. Spread half
of cream mixture onto the bottom of an ungreased 9-in.
springform pan. Freeze for 30 minutes. Gently spread orange
sherbet over cream layer. Layer with lime and raspberry
sherbets; spread with remaining cream mixture. Cover and freeze
until firm. Remove from the freezer 10 minutes before serving.
Remove sides of pan and slice into serving pieces.
Note: If you want to make a richer dessert, use sweetened real
whipping cream instead of Cool Whip.
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