Ingredients
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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)
Preparation
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Preheat oven to 350\u00b0F
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 minute or until lightly browned; cool.
Spread layers of each of the different flavored sherbets over cooled crust, freezing each layer until firm before topping with the next layer.
Freeze at least 4 hours.
Remove from freezer about 10 minutes 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.
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