|
|
Macaroon Dessert Edit Tags: Desserts
Your Rating: 
Author: Grandma Challis
Uploaded By: Shelly
Ingredients:- 1 package soft or hard macaroons
- 1 pint whipping cream
- â…” c sugar
- 2 tsp vanilla
- 1 cup pecans
- ½ gallon sherbet (Raspberry is one of our favorites with it)
Directions:
-
Break macaroons and chop nuts to bite size.
-
Fold in whipping cream that has been beaten and mixed with â…” 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.
|
