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Frozen Rainbow Delight
2 cups whipping cream 3 T. sugar 1 t. vanilla extract 1 pkg. coconut macaroons, crushed (14 oz) 1 cup chopped walnuts 1 1/2 quarts rainbow sherbet, softened
Beat whipping cream at high speed of mixer until foamy. gradually add sugar and vanilla, beating until soft peaks form. Fold in macaroons and walnuts. Spread half of whipped cream mixture in a 13 x 9 baking pan. Spread sherbet over whipped cream mixture. Top with remaining whipped cream mixture. Cover and freeze until firm. Makes 15 servings. Source: Ruby Trow, Cal Poly Pomona 50th Anniversary, The Home Economics Alumni Association, Pomona, California