Macaroon Crunch Pie

Directions

1. 1
   Sprinkle 6 tablespoons coconut in bottom of baked shell. Cover with soft sherbet.
2. 2
   Place in freezer while preparing remainder.
3. 3
   In mixing bowl, beat whipping cream with powdered sugar until thickened; reserve 1 cup for topping.
4. 4
   Fold crushed cookies and pecans into remaining whipping cream.
5. 5
   Spoon over sherbet, sealing to edge.
6. 6
   Garnish with 2 tablespoons coconut. Freeze 6 hours or until served.
7. 7
   A two tiered treat of tangy sherbet and crispy macaroon cream.
8. 8
   Make it early and freeze.