Raspberry Macaroon Dessert

Ingredients

• 18 macaroon cookies
• 1 large container Cool Whip
• 1 cup chopped nuts
• 2 pints raspberry sherbet

Instructions

1. Crush macaroons; combine with nuts and Cool Whip.
2. Spread 1/2 the mixture in 13 x 9 inch pan and freeze.
3. Spread sherbet over frozen crumb mixture.
4. Top with remaining crumbs.
5. Freeze.