Easter Basket Rainbow Delight

Ingredients

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

Instructions

  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.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



DON'T MISS Weekly Specials
from The Prepared Pantry!