1 qt. pineapple, raspberry or other fruit sherbet
1 can (21 oz.) blueberry or strawberry pie filling
1/4 c. coconut, roasted

Place small scoop of sherbet in six parfait dishes, using about 1/3 of sherbet. Top with 1/3 of the blueberry or strawberry pie filling. Repeat with remaining sherbet and filling, adding two more layers. Sprinkle with roasted coconut.