2 c. flaked coconut
1/2 c. finely chopped nuts
3 tbsp. butter, melted

In medium mixing bowl combine coconut, nuts and melted butter. Transfer mix to a 9 inch pie plate. Press mixture evenly onto bottom and up sides to form a firm even crust. Bake at 325 degrees about 20 minutes or until golden.

FILLING:

1 med. banana, sliced
1 1/2 c. lemon sherbet, softened
1 1/2 c. lime sherbet, softened
1 1/2 c. orange sherbet, softened

Evenly arrange sliced banana over crust. Spread lemon sherbet over bananas. Top with a layer of lime sherbet, then add layer of orange. Freeze 4-24 hours. Sprinkle coconut on top if desired. Serves 8.