Frozen Cinco de Mayo Dessert

You'll know it's a special occasion when you get to enjoy a serving of this festive dessert!

Prep Time: 20 min
Total Time: 5 hr 30 min

Makes: 24 servings
61 NILLA 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 quart (4 cups) lime sherbet, softened
1 quart (4 cups) orange sherbet, softened
1 quart (4 cups) raspberry sherbet, softened

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 x 9-inch baking pan. Bake 8 to 10 minutes 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.

How to Toast Coconut:
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350 degrees F for 7 to 10 minutes or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 minutes or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

Recipe and photograph provided courtesy of Kraft Foods.