Frozen Rainbow Delight

Directions

1. 1
   Beat whipping cream until foamy.
2. 2
   Gradually add sugar, beating until soft peaks form.
3. 3
   Fold in macaroon crumbs, pecans and vanilla. Spread half of the macaroon mixture in bottom of a two-piece, 10-inch tube pan.
4. 4
   Spread raspberry sherbet evenly over macaroon mixture.
5. 5
   Freeze 30 minutes.
6. 6
   Repeat with other sherbets, freezing 30 minutes between layers.
7. 7
   Top with remaining macaroon mixture and freeze until firm.
8. 8
   Let frozen dessert stand at room temperature 10 minutes before serving.
9. 9
   Remove side piece of tube pan.
10. 10
    Slice. Yields 16 servings.