61 NILLA Wafers, divided
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup PLANTERS Almonds, toasted and finely chopped
1/2 cup (1 stick) butter or margarine, melted
1 quart (4 cups) lime sherbet, softened
1 quart (4 cups) orange sherbet, softened
1 quart (4 cups) raspberry sherbet, softened
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 minutes 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.