Frozen Cinco De Mayo Dessert Recipes

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FROZEN CINCO DE MAYO DESSERT



Frozen Cinco De Mayo Dessert image

Check out our Frozen Cinco De Mayo Dessert recipe. Our Frozen Cinco De Mayo Dessert incorporates tangy citrus flavor and a crunchy coconut crust.

Provided by My Food and Family

Categories     Recipes

Time 5h30m

Yield Makes 24 servings.

Number Of Ingredients 7

61 vanilla wafers, divided
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup 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

Steps:

  • 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.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

FROZEN CINCO DE MAYO DESSERT



Frozen Cinco De Mayo Dessert image

Make and share this Frozen Cinco De Mayo Dessert recipe from Food.com.

Provided by Mom2Rose

Categories     Frozen Desserts

Time 15m

Yield 24 squares, 24 serving(s)

Number Of Ingredients 7

61 vanilla wafers, divided
1 cup flaked coconut, toasted
1/2 cup almonds, toasted, finely chopped
1/2 cup butter (1 stick) or 1/2 cup margarine, melted (1 stick)
1 quart lime sherbet, softened (4 cups)
1 quart Orange sherbet, softened (4 cups)
1 quart raspberry sherbet, softened (4 cups)

Steps:

  • 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 minute 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.

Nutrition Facts : Calories 244.4, Fat 10.8, SaturatedFat 5, Cholesterol 10.2, Sodium 125.6, Carbohydrate 35.4, Fiber 3.2, Sugar 19.5, Protein 2.2

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