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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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

Nutrition facts

Recipe Tips

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.