Raspberry Macaroon Dessert |
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18 macaroon cookies
1 large container Cool Whip
1 cup chopped nuts
2 pints raspberry sherbet
Crush macaroons; combine with nuts and Cool Whip. Spread 1/2 the mixture in 9 x 13-inch pan and freeze. Spread sherbet over frozen crumb mixture. Top with remaining crumbs. Freeze.