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COCONUT RAINBOW DESSERT
Active Time : 30 minutes Total Time : several hours Serves : 9 servingsINGREDIENTS
- 8 ounces coconut macaroons crumbled and toasted
- 1 8 ounce container frozen lite whipped topping thawed
- 1 1.5 quart container fat free rainbow sherbet softened
- 1/4 cup sweetened coconut flakes toasted
DIRECTIONS
In medium bowl, combine toasted macaroons and 1/3 whipped topping. Spread into the bottom of a greased 8x8-inch baking pan. Freeze until firm.
Gently spread sherbet over frozen crust. Spread remaining whipped topping over sherbet and sprinkle with toasted coconut. Freeze several hours.
Remove from freezer about 10 minutes before serving.