Makes 8 servings

Hot summer nights call for cool, refreshing desserts. This icy favorite is sure to be a hit when the
temperature rises!

36 NILLA Wafers
3 tablespoons FLEISCHMANN'S
Margarine, melted
1 pint raspberry sherbert, softened
1 pint lemon sherbert
1/2 cup fresh or frozen blueberries
1/4 cup flaked coconut, toasted

Finely roll 22 wafers. Combine wafer crumbs and
margarine; press onto bottom of 9-inch pie plate. Stand
remaining 14 wafers around edge of of plate, pressing
into bottom crust.

Spread raspberry sherbert over bottom of prepared pie
crust, pressing into wafers along edge. Scoop lemon
sherbert into balls; place over raspberry layer around edge of pie. Freeze until firm.

To serve, spoon blueberries in center of pie; sprinkle with toasted coconut.