Frozen Cinco De Mayo Dessert

Ingredients

• 0.5 cup planters almonds toasted finely chopped
• 0.5 cup butter melted (1 stick)
• 1 cup baker's angel flake coconut toasted
• 4 cups lime sherbet softened
• 4 cups orange sherbet softened
• 4 cups raspberry sherbet softened
• 61  vanilla wafers divided

Equipment

• oven
• baking pan

Directions

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