1 pkg.( 14-1/2oz) coconut macaroon cookies, crumbled
1 carton(12oz) frozen whipping topping, thawed
1/2 cup. chopped pecans
1/2 cup. flaked coconut
1 pint. each. orange, lemon and lime sherbet, softened
In a large bowl, combine the cookie crumbs, whipped topping,pecans and coconut. Spread half into 13x9x2 inch. dish. Spread with orange sherbet,; freeze for 10-15 minutes. Repeat with the lemon and lime layers. Top with the remaining cookie mixture. Cover and freeze until firm.