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    Frozen Cinco De Mayo Dessert

    Source of Recipe


    List of Ingredients

    Frozen Cinco De Mayo Dessert

    61 NILLA Wafers, divided
    1 cup BAKER'S ANGEL FLAKE Coconut, toasted
    1/2 cup PLANTERS 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


    PREHEAT oven to 350F. 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.

    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 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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