Frozen Cinco De Mayo Dessert

• 61 vanilla wafers, divided
• 1 cup BAKER'S ANGEL FLAKE Coconut, toasted
• 1/2 cup PLANTERS Almonds, toasted, finely chopped
• 1/2 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

1. Heat oven to 350F.
2. Crush 37 wafers until fine crumbs form; mix with coconut, nuts and butter.
3. Press onto bottom of 13x9-inch pan.
4. Bake 8 to 10 min.
5. or until lightly browned; cool.
6. Spread layers of sherbet over crust, freezing each layer until firm before topping with the next flavor.
7. Freeze 4 hours.
8. Let stand at room temperature 10 min.
9. before cutting into squares; top with remaining wafers.

vanilla wafers, s angel, butter, lime sherbet, orange sherbet, raspberry sherbet

Taken from www.kraftrecipes.com/recipes/frozen-cinco-de-mayo-dessert-113107.aspx (may not work)