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Default Frozen Cinco De Mayo Dessert (contains sherbet)

from kraft

Frozen Cinco De Mayo Dessert
time prep: 20 min

total: 5 hr 30 min

servings total: 24 servings

What You Need
NILLA Wafers, divided
cup BAKER'S ANGEL FLAKE Coconut, toasted
cup PLANTERS Almonds, toasted, finely chopped
cup (1 stick) butter or margarine, melted
qt. (4 cups) lime sherbet, softened
qt. (4 cups) orange sherbet, softened
qt. (4 cups) raspberry sherbet, softened
Make It

PREHEAT oven to 350F. 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 min. 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 min. 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.
Kraft Kitchens Tips
You'll know it's a special occasion when you get to enjoy a serving of this festive dessert!
How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
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coconut, cookies, frozen dessert, ice cream cake, sherbet

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