Frozen Sherbert Dessert

Ingredients:
*61 Nilla 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

Directions:
1.)  finely crush 37 of the wafers
2.)  mix wafer crumbs, coconut, almonds and butter until well blended and press firmly onto bottom of 13x9-inch baking pan.
3.)  bake at 350 for 8 to 10 min. or until lightly browned; cool
4.)  spread layers of each of the different flavored sherbets over cooled crust, freezing each layer until firm before topping with the next layer
5.)  freeze at least 4 hours
6.)  remove from freezer about 10 min. before serving; let stand at room temperature to soften slightly
7.)  cut into 24 squares; top each with 1 of the remaining 24 wafers just before serving; store any leftover dessert in freezer.

Side Note;
Because of the colors, this is a great dessert to make for Cinco De Mayo (which is why I also tagged it as a Mexican dish).

Recipe can be found here.