Frozen Cinco De Mayo Dessert Recipe

Frozen Cinco De Mayo Dessert Recipe

  • 61 NILLA Wafers, divided
  • 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
  • 1/2 cup PLANTERS Almonds, toasted, finely chopped
  • 1/2 cup butter or margarine, melted
  • 1 quart lime sherbet, softened
  • 1 quart orange sherbet, softened
  • 1 quart raspberry sherbet, softened
  1. Preheat oven to 350 degrees F. Finely crush 37 of the wafers. Mix wafer crumbs, coconut, almonds and butter until well blended. Press firmly onto bottom of 13×9-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 adding 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 leftover dessert in freezer.
Recipe of the Day|