2 c. flaked coconut
1/2 c. finely chopped nuts
3 tbsp. butter, melted
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
1/3 c. coconut, toasted
1 lime twist (optional)

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

Evenly arrange sliced bananas over crust. Spread lemon sherbet over bananas. Top with a layer of lime sherbet, then add a layer of orange sherbet. Freeze pie. Top with a layer of lime sherbet, then add a layer of orange sherbet. Freeze pie 4-24 hours. Sprinkle toasted coconut on top. If desired, garnish with lime twist.