18 large Macaroon cookies, crushed
1 pint whipping cream
1 tsp vanilla
3 Tbsp sugar
1 cup chopped nuts
3 pt sherbet (lime, raspberry, lemon)
Whip the cream. Add crushed cookies, vanilla, sugar and nuts; spread 3/4 of the mix in a 9×13 inch pan. Spoon sherbet on top. Cover with rest of the cookie mix and freeze.