Coconut Rainbow Delight

Lorraine Muto

• 1 pt. whipping cream
• 20 coconut crisp cookies
• 1/2 c. nuts, chopped
• 4 different flavored sherbet — 1 pt. each kind

Whip cream. Crush cookies into fine crumbs. Save 1/4 c. crumbs for topping and mix remaining crumbs into whipped cream. Add chopped nuts. Spoon half of cream mixture in bottom of 9 x 13 pan. Spoon the sherbets over top of cream mix. Spread rest of cream mix over top of sherbet. Sprinkle with 1/4 c. cookie crumbs. Freeze.