Frozen Cinco De Mayo Dessert

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READY IN: 15mins
SERVES: 24
YIELD: 24 squares
UNITS: US

INGREDIENTS

Nutrition
  • 61
    vanilla wafers, divided
  • 1
    cup flaked coconut, toasted
  • 12
    cup almonds, toasted, finely chopped
  • 12
    cup butter (1 stick) or 1/2 cup 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)
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DIRECTIONS

  • Preheat oven to 350°F
  • Finely crush 37 of the wafers.
  • Mix wafer crumbs, coconut, almonds and butter until well blended.
  • Press firmly onto bottom of 13x9-inch baking pan.
  • Bake 8 to 10 minute or until lightly browned; cool.
  • Spread layers of each of the different flavored sherbets over cooled crust, freezing each layer until firm before topping with the next layer.
  • Freeze at least 4 hours.
  • Remove from freezer about 10 minutes before serving; let stand at room temperature to soften slightly.
  • Cut into 24 squares.
  • Top each with 1 of the remaining 24 wafers just before serving.
  • Store any leftover dessert in freezer.
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