Easter Basket Rainbow Delight


  • 18 macaroons, crushed
  • 1 pint whipping cream
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 4 pints sherbet, various flavors


  1. Whip cream with sugar and vanilla extract until stiff. Fold macaroons and pecans into whipped cream; spread 2/3 of the mixture in a 9 x 13-inch pan.
  2. Refrigerate until chilled.
  3. Soften sherbets; spoon in layers over macaroon mixture. Top with remaining macaroon mixture; freeze.

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