The dessert itself is light and cool, perfect as a summer treat. Also, you can change it up by using different flavored sherbet.
3 c of whipping cream
2/3 c powdered sugar
2 tsp vanilla extract
1-1 1/2 c pecan bits
1 package of macaroon cookies (or coconut cookies)
1-2 boxes of sherbet (I used raspberry for the one pictured, but love it with pineapple sherbet too!) depending on how much you want to make ( I used 1 1/2 boxes)
Toast pecans over medium low heat in a pan. Stir often, set aside and let cool. While the pecans are cooling, open the package of macaroon cookies and start breaking them into small pieces.
Whip cream with sugar and vanilla until stiff peaks form. Fold in cooled pecans and macaroon cookie pieces.
In a 9 by 13 glass dish (or any casserole dish, I prefer glass) spread 1/2 of the whipped ream mixture. Then spread the sherbet on top and add the rest of the whipped cream mixture. Cover with a plastic wrap and put it in the freezer for 2+ hours, until it is all frozen.
Tip: run the knife under hot water for a minute before you cut it into squares.
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