Frozen Cinco De Mayo Dessert

• 61 vanilla wafers, divided
• 1 cup flaked coconut, toasted
• 1/2 cup almonds, toasted, finely chopped
• 1/2 cup butter (1 stick) or 1/2 cup margarine, melted (1 stick)
• 1 quart lime sherbet, softened (4 cups)
• 1 quart Orange sherbet, softened (4 cups)
• 1 quart raspberry sherbet, softened (4 cups)

1. Preheat oven to 350u0b0F
2. Finely crush 37 of the wafers.
3. Mix wafer crumbs, coconut, almonds and butter until well blended.
4. Press firmly onto bottom of 13x9-inch baking pan.
5. Bake 8 to 10 minute or until lightly browned; cool.
6. Spread layers of each of the different flavored sherbets over cooled crust, freezing each layer until firm before topping with the next layer.
7. Freeze at least 4 hours.
8. Remove from freezer about 10 minutes before serving; let stand at room temperature to soften slightly.
9. Cut into 24 squares.
10. Top each with 1 of the remaining 24 wafers just before serving.
11. Store any leftover dessert in freezer.

vanilla wafers, flaked coconut, almonds, butter, lime sherbet, orange sherbet, raspberry sherbet

Taken from www.food.com/recipe/frozen-cinco-de-mayo-dessert-300319 (may not work)