25 crushed vanilla wafers
1/3 cup flaked coconut
1/3 cup chopped pecans
1/4 cup butter, melted
1 pint each of three different sherbet flavors or 3 pints of rainbow sherbet.
Note: I prefer combining orange, pineapple, and raspberry sherbets, but in small town Nebraska, you may have to use what is available. Rainbow sherbet was used for the recipe in the picture.
1. Preheat oven to 350 degrees.
2. In medium bowl, combine crust ingredients. Place1/2 cup of crumb mixture in small baking dish. Press remainder of crumb mixture in an 8 or 9-inch springform pan. Bake both containers of crumb mixture for 10-12 minutes. Cool 10 minutes.
3. Allow sherbet to soften slightly. Carefully place scoops of each sherbet alternately over crust. Spread sherbet until the crust is covered. With a knife, carefully swirl sherbets together for a marble pattern. Sprinkle 1/2 cup of remaining crumb mixture on top.
Cover, freeze until firm (4-6 hours).
Yield: 8 Servings