Frozen Cinco De Mayo Dessert

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Source: Kraft NOTE: This dessert needs to freeze for at least 4 hours before serving.”
24 squares

Ingredients Nutrition

  • 61 vanilla wafers, divided
  • 1 cup flaked coconut, toasted
  • 12 cup almonds, toasted, finely chopped
  • 12 cup butter (1 stick) or 12 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)


  1. Preheat oven to 350°F
  2. Finely crush 37 of the wafers.
  3. Mix wafer crumbs, coconut, almonds and butter until well blended.
  4. Press firmly onto bottom of 13x9-inch baking pan.
  5. Bake 8 to 10 minute or until lightly browned; cool.
  6. Spread layers of each of the different flavored sherbets over cooled crust, freezing each layer until firm before topping with the next layer.
  7. Freeze at least 4 hours.
  8. Remove from freezer about 10 minutes before serving; let stand at room temperature to soften slightly.
  9. Cut into 24 squares.
  10. Top each with 1 of the remaining 24 wafers just before serving.
  11. Store any leftover dessert in freezer.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a