Frozen Rainbow Torte

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    1 (12-ounce) container
     frozen whipped topping, thawed
    12 coconut macaroons, crushed and toasted
    3/4 cup chopped pecans, toasted
    1 quart raspberry sherbet, softened
    1 quart lime sherbet, softened
    1 quart orange sherbet, softened
    Garnish: strawberry halves
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          Combine first 3 ingredients, and spread half of mixture into a
    lightly greased 10-inch springform pan. Freeze.
          Spread a layer of each sherbet over  whipped topping mixture,
    allowing each layer to freeze before spreading next layer.
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    Top with remaining whipped topping mixture.
    Cover and freeze overnight. Garnish, if desired.
     Makes 12 servings.
     
     
     
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