10 1/2 ounces Cool Whip
1 pint lime sherbet
1 pint orange sherbet
1 pint raspberry sherbet
1 pint pineapple sherbet
20 macaroons

Crumble macaroons into coarse crumbs and put two-thirds into the bottom of a springform pan. Cover with one-half of the Cool Whip. Cube all ice cream and place on top. Press down very firmly. Cover with Cool Whip. Top with remaining macaroon crumbs. Freeze for 24 hours.

Remove from pan and slice. These can be kept indefinitely in the freezer if placed in heavy plastic bags.