Frozen Cinco De Mayo Dessert |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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This is not only colorful, but light and refreshing. Ingredients:
61 nilla wafers, divided 1 cup |
flake coconut, toasted |
1/2 cup almonds, toasted, finely chopped |
1/2 cup (1 stick) butter or margarine, melted |
1 qt. (4 cups) lime sherbet, softened |
1 qt. (4 cups) orange sherbet, softened |
1 qt. (4 cups) raspberry sherbet, softened |
Directions:
1. 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 min. or until lightly browned; cool.
2. SPREAD layers of each of the different flavored sherbets over cooled crust, freezing each layer until firm before topping with the next layer.
3. FREEZE at least 4 hours. Remove from freezer about 10 min. 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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