Print Recipe

Raspberry Macaroon Dessert



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


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

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