Comida Kraft
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Frozen Cinco De Mayo Dessert

Frozen Cinco De Mayo Dessert is rated 4.25 out of 5 by 12.
Prep Time
20
min.
Total Time
5
hr.
30
min.
Servings

24 servings

Each cool mouthful of tangy citrus and berry flavor finishes with the crunch of coconut crust. This is a party dessert for cinco de any month.

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What You Need

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Make It

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  • Preheat oven to 350°F. 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.

Size Wise

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 350°F 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!

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 230
Total fat 10g
Saturated fat 5g
Cholesterol 15mg
Sodium 160mg
Carbohydrate 35g
Dietary fiber 1g
Sugars 30g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this recipe twice.Once as written and again using a purched pound cake. I made this recipe twice.Once as written and again using a purched pound cake. it was DELICIOUS both ways. My daughter don't care for coconut so thats why I used pound cake(Just to try it that way).I also used vanilla ice cream instead of raspberry sharbet the second time..
Date published: 2002-06-05
Rated 4 out of 5 by from Didn't go over as well at my company potluck, but the family loved it. Didn't go over as well at my company potluck, but the family loved it. Its very refreshing and would be ideal at the end of a hot summer day especially since its not heavy.
Date published: 2007-05-06
Rated 5 out of 5 by from I made this for a small party with neighbors and it was a great hit with the kids. I made this for a small party with neighbors and it was a great hit with the kids. The recipe was shared all around and it was so easy to make!
Date published: 2008-04-24
Rated 5 out of 5 by from Was a big hit at our Cinco De Mayo party. Was a big hit at our Cinco De Mayo party. But I had to substitute raspberry sherbert as my local stores didn't carry lime sherbert separately.
Date published: 2006-05-16
Rated 3 out of 5 by from How'd they decide it was 61 nilla wafers. How'd they decide it was 61 nilla wafers. Why not 62? Or just 60? Whats the ratio of that to a regular size box? Just wondering...
Date published: 2007-05-05
Rated 3 out of 5 by from Easy to make and tasted great. Easy to make and tasted great. I just wouldn't make this because it would tend to sit at my house instead of being eaten.
Date published: 2007-06-10
Rated 5 out of 5 by from This was so easy to make. This was so easy to make. I used pineapple sherbet to make it resemble the Mexican flag. Thanks for the easy recipe.
Date published: 2007-05-04
Rated 4 out of 5 by from Very easy to make and tasted great. Very easy to make and tasted great. A little difficult to let sit out at a party though. Ice cream melts! ;)
Date published: 2007-09-08
  • 2016-08-24T10:13CST
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