Check out our Frozen Cinco De Mayo Dessert recipe. Our Frozen Cinco De Mayo Dessert incorporates tangy citrus flavor and a crunchy coconut crust.
What You Need
Original recipe yields 24 servings
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
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Let's 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.
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!
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.