I got the recipe out of the LA Times years ago and it is always a
winner. I no longer have the exact recipe, this is what I now do.

Macaroon Sherbet Cake

In a springforrm, make a crust out of store bought macaroons. Bake
until golden....around 12-15 minutes. Cool and put a layer of whipped
cream or cool whip on top. Next step: take 3 or 4 different kinds of
sherbet and spoon alternately in spring form so when the cake is sliced
it will have a marbled effect.
Then put another layer of whipped cream or cool whip on top and sprinkle
some macaroon crumbs on top.of that. Freeze until ready to serve.

This is easy and quick to make. It can also be made using a chocolate
cookie crust and ice cream.

Let me know if you try it....direct mail OK.

Good luck,

Ellie