---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 14 servings
     1/2 ga Vanilla ice cream
       1 qt Chocolate ice cream
       1 pt Orange sherbet
       1 pt Lime sherbet
       1 pt Raspberry sherbet
   1 1/2 c  Whipping cream
     1/4 c  Sugar
       1 ts Vanilla
       2    Egg whites, stiffly beaten
       2 c  Crushed sugar wafers
   If you're blessed with patience and a freezer --then
   this polka dot climax is for you.
   Line bottom of 10-inch angel food cakepan with wax
   paper. Chill pan. Have ice cream and sherbet frozen
   hard. Scoop into small balls and refreeze on cooky
   sheet. Whip whipping cream until stiff. Fold in sugar
   and vanilla.' Blend in stiffly beaten egg whites.
   Sprinkle 1/2 cup fine sugar wafer crumbs on bottom of
   chilled pan. Spread with thin layer of whipped cream
   mixture. On this place mixed layer of ice cream and
   sherbet balls. Fill spaces with whipped cream mixture,
   then sprinkle with more crumbs. Repeat layers until
   pan is filled. Freeze overnight. Unmold on chilled
   serving plate. Frost with 1 quart softened ice cream,
   if desired. Freeze until consistency of thick cream
   cheese. Sprinkle with additional sugar wafer crumbs.
   Cut into wedges. Makes 14 to 16 servings.