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Title: Rainbow Sherbet Dessert
Yield: 12 Servings

Ingredients

      1    container frozen whipped
           -topping; (12 ounce) thawed
     12    coconut macaroons; crushed
           -and toasted
    3/4 c  chopped pecans; toasted
      1 qt raspberry sherbet; softened
      1 qt lime sherbet; softened
      1 qt orange sherbet; softened
      1    garnish: strawberry halves

Instructions

Combine first 3 ingredients, and spread half of mixture into a lightly
greased 10-inch springform pan. Freeze. Spread a layer of each sherbet over
whipped topping mixture, allowing each layer to freeze before spreading
next layer. Top with remaining whipped topping mixture. Cover and freeze
overnight. Garnish, if desired. Makes 12 servings.
http://www.pathfinder.com/ c Copyright 1997 Southern Living. All rights
reserved. MC formatting by bobbi744@acd.net ICQ #12099523

Recipe by: Southern Living

Posted to MC-Recipe Digest by Roberta Banghart on May
13, 1998

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