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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.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 envelope dessert topping (or enough Cool Whip to hold mixture together)
  • 1 12 cups crumbled soft macaroons
  • 14 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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