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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This can also be made for Passover with Passover macaroons. I have successfuly used Cool Whip in place of the dessert topping mix. Ingredients:
1 envelope dessert topping (or enough cool whip to hold mixture together) |
1 1/2 cups crumbled soft macaroons |
1/4 cup chopped walnuts |
1 pint raspberry sherbet |
Directions:
1. Prepare desseet topping mix according to package directions.
2. Fold in crumbled macaroons and nuts.
3. Using about 1/3 cup mixture for each, spread in bottom and up sides of 8 paper bake cups in muffin tins.
4. Spoon a small scoop of sherbet into each.
5. Cover loosly.
6. Freeze firm, at least several hours or overnight.
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