Ingredients:
- 1 (16 oz.) tub Cool Whip
- 1/2 pkg. macaroons, crumbled
- 1 jar pistachio nuts or almonds, chopped
- 1/2 gallon rainbow sherbet
- 1 can crushed pineapple, well drained
Directions:
Arrange in layers, using a 9" x 13" baking dish, glass preferably.
1st Layer: Cool Whip mixed with macaroons (use only 1/2 of mixture).
2nd Layer: Chopped Nuts.
3rd Layer: Spread softened sherbet over nuts.
4th Layer: Spread crushed Pineapple over nuts.
5th Layer: Top with remaining Cool Whip/macaroon mixture.
Serve soon.
Serves: 4-6
By Terri
