Frozen Cinco De Mayo Dessert

Ingredients

• 61 vanilla wafers, divided
• 1 cup flaked coconut, toasted
• 1/2 cup almonds, toasted, finely chopped
• 1/2 cup butter or margarine, melted (1 stick)
• 1 quart lime sherbet, softened (4 cups)
• 1 quart orange sherbet, softened (4 cups)
• 1 quart raspberry sherbet, softened (4 cups)

Directions

1. 1

   Preheat oven to 350°F

2. 2

   Finely crush 37 of the wafers.

3. 3

   Mix wafer crumbs, coconut, almonds and butter until well blended.

4. 4

   Press firmly onto bottom of 13x9-inch baking pan.

5. 5

   Bake 8 to 10 minute or until lightly browned; cool.

6. 6

   Spread layers of each of the different flavored sherbets over cooled crust, freezing each layer until firm before topping with the next layer.

7. 7

   Freeze at least 4 hours.

8. 8

   Remove from freezer about 10 minutes before serving; let stand at room temperature to soften slightly.

9. 9

   Cut into 24 squares.

10. 10

    Top each with 1 of the remaining 24 wafers just before serving.

11. 11

    Store any leftover dessert in freezer.