Here’s a perfect summertime dessert for you to try! I got this recipe over 40 years ago and love making it when I need a special treat.  You may prefer one of the suggested variations but I always use the original recipe because the sherbet is always such a refreshing dessert!


Macaroon Angel Tarts
Makes 12

1 envelope DREAM WHIP (this is a dry-whipped topping mix sold near the pudding and Jello mixes)

1 ½ cups crushed Macaroon Cookies (I used Mother’s Coconut Cocadas)

½ cup chopped walnuts

Rainbow Sherbet


Mix DREAM WHIP (with milk and vanilla) according to package directions.  Fold in crushed cookies and walnuts.

Line a muffin tin with paper cups and put a large spoonful of the DREAM WHIP mixture in each cup.  With a spoon, spread mixture on the bottom and work up the sides of each cup and put in the freezer to set.

When mixture has set, add a generous scoop of rainbow sherbet and return to the freezer until ready to serve.

(You can also use small mason jars if desired.)



Use chocolate wafer cookies instead of macaroons and fill with mint chocolate chip ice cream (or any favorite chocolate ice cream)

Use Kiebler’s Pecan Sandies and fill with Pralines & Cream ice cream


Jani Williamson
Ambassador: We Connect.  Ministry and Media.