Frozen Cinco De Mayo Dessert
Each cool mouthful of tangy citrus and berry flavor finishes with the crunch of coconut crust. This is a party dessert for cinco de any month.
Prep time20 min
Total time5hr 30min
ServingsMakes 24 servings.
Ingredients
- 61 NILLA Wafers, divided
- 1 cup flaked coconut, toasted
- ½ cup almonds, toasted, finely chopped
- ½ 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
Preparation
- 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.
- 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.
Recipe Tips
- Size-Wise
You'll know it's a special occasion when you get to enjoy a serving of this festive dessert!
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 230 |
| % Daily Value* | |
| Total fat 10g | |
| Saturated fat 5g | |
| Cholesterol 15mg | |
| Sodium 160mg | |
| Carbohydrate 35g | |
| Dietary fiber 1g | |
| Total sugars 30g | |
| Protein 2g | |
| Vitamin A | 4 %DV |
| Vitamin C | 2 %DV |
| Calcium | 4 %DV |
| Iron | 2 %DV |
