Ingredients
1
pint (2 cups) lime sherbet
1
pint (2 cups) lemon sorbet
1
pint (2 cups) vanilla frozen yogurt
1 1/4
cups graham cracker crumbs
2
tablespoons sugar
1/4
cup butter or margarine, melted
1
tablespoon Key lime juice
1/4
cup coconut, toasted*
Preparation
Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
In small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
To serve, let stand at room temperature for 15 minutes. Cut into wedges.
