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Ingredients:

2 (13-ounce) packages coconut macaroon cookies
3 cups raspberry sherbet
2 pints vanilla ice cream
3 cups orange sherbet
Pretty iced cookies for garnish

1. Line a 13 x 9 x 2-in. pan with foil, letting foil extend about 2 in. above pan at both ends. Lightly coat with nonstick spray.

2. Line bottom of the pan with macaroons; press to flatten and form a layer. Freeze 20 minutes, or until firm. Meanwhile, refrigerate raspberry sherbet and 1 pt vanilla ice cream to soften slightly.

3. Drop spoonfuls of softened sherbet and ice cream into crust, alternating flavors and packing them down as you go. Freeze 2 hours, or until firm.

4. Repeat with orange sherbet and remaining vanilla ice cream. Freeze 30 minutes to set, then swirl surface decoratively. Freeze 6 hours, or until hard, and serve, or wrap airtight and freeze up to 2 weeks.

5. To serve: Lift foil by ends onto cutting board; remove foil. Cut in 9 bars; cut bars in half diagonally to make wedges.

Planning Tip: The cake can be made through Step 4 up to 2 weeks ahead.

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