Beat whipping cream and sugar. Add nuts and crumbled coconut cookies. Put 1/2 of this mixture in a 13×9 pan. Freeze. Soften sherbets. Spoon the sherbet into the pan in “blobs” so that the colors alternate. Smooth just enough to fill holes and freeze again. Spread remainder of whipped cream and cookie mixture on top of frozen sherbet and keep frozen until ready to serve. Serves 15.