Lightly oil an 11- to 12-cup mold. Invert the mold to drain the excess oil. In a large mixing bowl, beat the whipping cream, sugar and vanilla with an electric mixer until stiff peaks form (tips stand straight). Combine the macaroon crumbs with the walnuts. Fold the crumb-nut mixture into the whipped cream. Spread half of the whipped cream mixture evenly in the bottom of the mold. Freeze until firm. Refrigerate the remaining whipped cream mixture. Layer the orange, lime and raspberry sherbets on top of the whipped cream layer. As necessary, place the mold in the freezer for at least 20 minutes between adding the layers to prevent the layers from running together. Top with the remaining whipped cream mixture. Cover and freeze at least 6 hours. To unmold, briefly dip the hold in hot water and invert onto a platter.
To soften the sherbet for easier spreading, place it in a chilled bowl. Working with a wooden spoon press the sherbet against the sides of the bowl. Work quickly so the sherbet doesn't melt. Dip your knife in hot water between cuts to make it easier.
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 96 (65%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 3g|
|Cholesterol 20.8mg||6 %|
|Sodium 18.8mg||1 %|
|Potassium 79.3mg||2 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 10.5g|
|Protein 2.5g||4 %|
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Calories per serving: 148
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