Orange Sherbet Pie

• 1/2 c. (1 stick) butter
• 1 (7 oz.) pkg. flaked coconut
• 1/2 gal. orange sherbet, softened
• 1 to 2 Tbsp. orange liqueur or to taste
• fresh mint leaves
• strips of orange peel
• mandarin orange segments

1. Melt butter in large skillet over medium heat.
2. Add coconut and cook, stirring constantly, until golden, about 6 to 7 minutes. Remove from heat.
3. Reserve 2 tablespoons coconut for garnish. Press remainder into bottom and sides of 9-inch pie plate.
4. Spread half of orange sherbet over crust.
5. Drizzle with liqueur.
6. Add remaining sherbet, mounding top.
7. Sprinkle with reserved coconut. Freeze until ready to serve or overnight.
8. Let stand 10 to 15 minutes before serving.
9. Garnish with mint, orange peel and mandarin orange segments.

butter, flaked coconut, orange sherbet, orange liqueur, mint leaves, orange peel, orange segments

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381689 (may not work)