Frozen Key Lime Torte

Frozen Key Lime Torte

1 pint lime sherbert
1 pint lemon sherbert
1 pint vanilla frozen yogurt
1 1/4 cups graham cracker crumbs
2 tbsp sugar
1/4 butter or margarine, melted
1 tbsp Key lime juice
1/4 c. toasted coconut*

Place sherbert, sorbet and frozen yogurt in refrigerator to soften while preparing crust.

In a small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.

Spoon or scoop soften sherbert, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently into 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.

To toast coconut, spread on cookie sheet; bake at 350 7 to 8 minutes, stirring occasionally, until light golden brown.