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Ingredients One per line	1 package soft or hard macaroons 1 pint whipping cream 2/3 c sugar 2 tsp vanilla 1 cup pecans 1/2 gallon sherbet (Raspberry is one of our favorites with it)
Directions One per line	Break macaroons and chop nuts to bite size. Fold in whipping cream that has been beaten and mixed with 2/3 c sugar and 2 tsp vanilla. Spread enough mixture to cover the bottom of 9 x 13 baking dish. Spread sherbet over mixture and then put remaining mixture on top. Cover, and it is best to make 1 day ahead of serving, to allow enough time to freeze completely. Tips: only put enough whipping cream mixture to cover bottom of pan, this way you will have enough to cover the entire top of the dessert. It looks a lot better if you have enough on top, so the sherbet is completely covered. Also, one tip is to freeze the sherbet and the bottom layer of whipping cream for a few hours before putting the topping on. This way, it is a lot easier to put the topping over the sherbet and it isn't melting and messy. Serves 12.
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