Sherbet Dessert

Sherbet Dessert

Published on August 11, 2015 | By

Ingredients

  • 1 half gallon tropical sherbet (rainbow and lime ricky are the best)
  • 1 package Mother's Macaroons
  • 4 tbsp. butter
  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1 tsp vanilla

Instructions

  1. Smash up the Macaroons into a pieces (like bread crumbs). Mix Macaroons with 4 tablespoons melted butter to make a crumble. Spread half the crumble mixture into the bottom of a 9X13 pan. Pat down with a fork to make a crust.
  2. Mix the heavy cream with powdered sugar and vanilla. Whip until thick. Layer the cream mixture on top of the macaroon crust.
  3. Add a layer of sherbet on top of the whipped cream. Cover with the rest of the macaroon crumble.
  4. Freeze overnight and serve frozen.
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