Triple Sherbet Dessert

Yield: 12-16 servings

Ingredients

1 pkg. (14-1/2 oz.) coconut macaroon cookies, crumbled

1 container (12 oz.) frozen whipped topping, thawed

check chopped pecans, optional 1/2 cup chopped pecans, optional

check flaked coconut 1/2 cup flaked coconut

check orange sherbet, softened 1 pint orange sherbet, softened

check lemon and lime sherbet, softened 1 pint lemon and lime sherbet, softened

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Directions:

In a bowl, combine the cookie crumbs, whipped topping, pecans and coconut. Spread half into a 13x9x2-inch pan.

Spread and cover with orange sherbet. Freeze for 10-15 minutes.

Repeat with lemon and lime layers.

Top with the remaining cookie mixture. Cover and freeze until firm.

Recipe, photo and styling by Webstop

Please note that some ingredients and brands may not be available in every store.