Rainbow Sherbet

3 ingredients
5 steps

Ingredients

  • 1 pkg. crisp bar-type coconut macaroons, broken into pieces
  • 1 (12 oz.) carton Cool Whip
  • 1/2 gallon rainbow sherbet

Directions

  1. 1
    Mix together macaroon pieces with Cool Whip.
  2. 2
    Layer in 9 x 13-inch pan, reserving 1/2 the mixture.
  3. 3
    Spread the sherbet over the mix.
  4. 4
    Top with the other half and freeze.
  5. 5
    Nice to have on hand in freezer.

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