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Desserts

Frozen Cinco De Mayo Dessert

Frozen Cinco De Mayo Dessert recipe
photo by:kraft
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.
time
prep:
20 min
total:
5 hr 30 min
servings
total:
24 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

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!
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